Hainanese-Style Chicken With Zesty Carrot & Ginger Rice inspired by Crazy Rich Asians (2018)
Crazy Rich Asians (2018), The group eat Singaporean street food at a hawker centre. (19 mins 23 seconds)
Transport your taste buds to the hawker centres of Crazy Rich Asians with a Southeast Asian dish that takes poached chicken to another level. Punchy lime-soy dressing, zesty carrot and ginger rice, tomatoes and crispy fried onions to finish – you’d be crazy not to love it.
For 2 people [double for 4]
- 130g white long grain rice
- 2 British chicken breast portions
- 5.5g chicken stock mix
- 15ml Chinese rice wine
- 1/2 cucumber
- 15g fresh root ginger
- 3 spring onions
- 1 lime
- 15g crispy onions
- 30ml soy sauce
- 1 carrot
- 1 garlic clove
- 10g coriander
- 1 tomato
You’ll also need
- Vegetable oil, sugar
Cooking instructions 40 mins
For 2 people [double for 4]
Preheat the oven to 220°C / 200°C (fan) / gas 7. Take your chicken out of the fridge, open the packet and let it air. Boil half a kettle.Top, tail, peel and grate the carrot[s]. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) half the ginger.
Rinse the white long grain rice until the water runs clear, then add to an oven-proof dish with the grated carrot, chopped ginger, chicken stock mix and 225ml [450ml] boiled water. Give everything a good mix up, cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your zesty carrot & ginger rice. Once cooked, remove from the oven and keep covered until serving.
While the rice is cooking, trim, then roughly chop 1  spring onion[s]. Roughly chop the remaining ginger.
Add the chicken breast portions to a medium sized pot (with a matching lid) with the chopped spring onion and remaining chopped ginger. Add 500ml [1L] cold water to the pot and bring to the boil, with the lid on, over a high heat. Once boiling, reduce the heat to low and simmer for 10-15 min (turning the chicken half way) or until the chicken is cooked through (no pink meat!), then drain – this is your Hainanese-style chicken.
Slice the cucumber into discs. Chop the tomato[es] in half, then slice finely.
Trim, then slice the remaining spring onions. Peel and finely chop (or grate) the garlic. Chop the coriander finely, including the stalks. Roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half.
Heat a large, wide-based pan (preferably non-stick) over a low heat with a drizzle of vegetable oil. Add the soy sauce, Chinese rice wine, sliced spring onion, chopped garlic and chopped coriander with the juice of 1/2  lime and 1 tsp [2 tsp] sugar and cook for 1-2 min or until warmed through – this is your fragrant lime dressing.
Cut the remaining lime into wedges. Slice the Hainanese-style chicken and serve it over the sliced tomato and cucumber discs with the zesty carrot & ginger rice to the side. Drizzle the fragrant lime dressing over the chicken, then garnish with a lime wedge and the crispy onions. Enjoy!