@crystellepereira: Hainanese Chicken & Crispy Rice Salad!!! 🍗🍚🌶️ The best salad I’ve ever made hands down. Full recipe below: Ingredients: Rice: Approx 500g cooked and cooled rice (I cooked 1 cup of raw basmati) 3 spring onions Thumb piece of ginger 6 tbsp avocado oil Chilli Salad dressing: 3 fresh red mild chilies, seeds removed (only use one if you want it less spicy) 1.5-inch piece ginger 2 cloves garlic 2 tbsp sesame oil Juice of a whole lime 1/2 teaspoon salt 3 tbsp soy sauce 1-2 tbsp maple syrup, to taste Salad add-ins: Leftover cooked and shredded chicken (about 1 cup) - if poaching a whole chicken, see method. 1 cup cooked edamame beans ½ cucumber, finely sliced 2 spring onions, finely sliced 1 handful coriander, finely diced Method: Crispy rice: Add 3 sliced spring onions, a grated thumb-sized piece of ginger + 6 tbsp avocado oil to a pan. Heat on low for 10 mins to infuse. Toss with your cooked & cooled rice, spread on a tray + bake at 200°C for 40 mins, tossing every 10 mins, until golden & crispy. Chicken: Use ~1 cup leftover shredded chicken OR poach your own. Add 1 whole chicken (or chicken thighs), 2 tsp salt, 4–5 slices ginger + 2 whole spring onions to 12–14 cups boiling water. Return to the boil, then gently simmer until cooked through, approx. 45 mins for a whole chicken (around 10–11 mins per lb). Shred once cool enough to handle. Dressing: Blitz 1–3 red chillies, 1.5-inch ginger, 2 garlic cloves, 2 tbsp sesame oil, juice of 1 lime, ½ tsp salt, 3 tbsp soy sauce + 1–2 tbsp maple syrup. Salad: Toss the chicken with 1 cup edamame, ½ sliced cucumber, 2 sliced spring onions and a handful of coriander. Add the crispy rice and dressing and toss together. Serve straight away for maximum crunch! #hainanesechickenrice #crispyrice #salad #fyp #healthyrecipeideas

Crystelle Pereira

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Region: GB

Sunday 09 August 2026 09:56:55 GMT