‘Hainanese chicken rice’ greens bowl

Name: ‘Hainanese chicken rice’ greens bowl
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: ¼ head white cabbage, finely chopped; 1 Lebanese cucumber, diced; 1 head broccolini, blanched and sliced into rounds; ½ cup edamame beans, blanched and drained; 3 spring onions, sliced into rounds; 1 rotisserie chicken, shredded

Rosheen Kaul

January 17, 2025

Despite its name, there’s no rice in this “Hainanese chicken rice” salad.Armelle Habib STYLING: Lee Blaylock

easyTime:< 30 minsServes:4

The gingery, toasted sesame oil-based dressing contains all the nostalgic flavours of Hainanese chicken rice from my childhood in Singapore, and the combination of crunchy diced vegetables and shredded rotisserie chicken makes this salad fresh, quick and hearty.

Despite the name, there isn’t any rice in this salad, but feel free to throw in some cooked white or brown rice if you like.

If you prefer to poach the chicken yourself, bring some chicken stock or water to a boil in a medium pan with a handful of sliced ginger, garlic and spring onions, drop in some chicken thigh or breast fillets and simmer for three to four minutes before covering the pan and turning off the heat. Let it sit for 10 to 15 minutes to poach gently and cool. Shred the meat when you’re ready to serve.

Ingredients

¼ head white cabbage, finely chopped
1 Lebanese cucumber, diced
1 head broccolini, blanched and sliced into rounds
½ cup edamame beans, blanched and drained
3 spring onions, sliced into rounds
1 rotisserie chicken, shredded

Dressing

1 cup soy sauce
⅓ cup rice vinegar
⅓ cup water
½ cup sesame oil
¼ cup olive oil
2 garlic cloves, finely chopped
1 tbsp ginger, finely chopped
2 tbsp sugar
½ tsp salt

Method

Step 1
To make the dressing, whisk the ingredients together in a small bowl until the sugar and salt are dissolved, then add to a large mixing bowl.
Step 2
Add the prepared cabbage, cucumber, broccolini, edamame, spring onions and chicken to the bowl with the dressing. Mix thoroughly to combine and serve.
Step 3
If you’re feeling fancy, you could remove the roast chicken skin and chuck in the air-fryer or oven to crisp, then break it up and serve it as a crunchy garnish.