Tue, 20 January 2026
Hainanese Ginger & Spring Onion Chicken Rice (Air-Fryer Version)
Serves 3–4
This is my take on Hainanese chicken rice - light, nourishing and full of flavour. Air-fried chicken, steamed jasmine rice and fresh ginger-spring onion oil make it simple, comforting and perfect for a healthy January reset.
Ingredients
Chicken
- 400g or 4 fillets chicken fillets
- 15 g (3 tsp) light soy sauce
- 10 g (2 tsp) sesame oil
- 5 g (1 tsp) sea salt
Steamed Jasmine Rice
- 300 g jasmine rice
- 450 g water
Spring Onion & Ginger Sauce
- 100 g spring onions, finely sliced
- 15 g fresh ginger, finely chopped
- 9 g (1½ tsp) sea salt
- 55 g olive oil
- 10 g (2 tsp) sesame oil
Pickled Cucumber
- ½ cucumber, thinly sliced
- 15 g (3 tsp) rice vinegar
- 5 g (1 tsp) sugar
- 2 g (½ tsp) sea salt
Method:
Chicken
Preheat the air fryer to 190°C.
Toss the chicken with light soy sauce, sesame oil, and salt.
Air fry for 14–16 minutes, turning once, until cooked through.
Rest for 5 minutes, then slice.
Rice
Rinse the jasmine rice until the water runs clear.
Add rice and water to a saucepan or rice cooker and cook until tender.
Cover and rest for 5 minutes, then fluff with a fork.
Spring Onion & Ginger Sauce
Place spring onions, ginger, and salt in a heatproof bowl.
Heat the olive oil and sesame oil until hot.
Carefully pour over the spring onion mixture and stir to combine.
Pickled Cucumber
Mix cucumber with rice vinegar, sugar, and salt.
Set aside for 10 minutes to lightly pickle.
To Serve
Spoon rice onto plates and top with sliced chicken.
Drizzle lightly with extra light soy sauce.
Spoon over the spring onion & ginger sauce.
Finish with pickled cucumber and a small spoon of East by Kwanghi Black Garlic Rayu.
For condiment spice
East by kwanghi black garlic chilli Rayu
