Haha, shouldn’t have watched this before breakfast this morning, made me so hungry…
This seems very quick to made, and it is just baked in individual portion, using leftover rice, and even faster if you have leftover poached chicken! If you use leftover chicken, and don’t have the rendered oil from baking the chicken maryland in the first step as in the video, I would suggest heating up a little oil in a pan, with a couple slices of ginger and a clove of garlic until fragrant, then use this fragrant oil to mix with the rice before baking. In fact I have done something similar quite often when I craved for chicken rice but no time to cook proper Hainanese chicken rice, I would make the fragrant oil* and mix with leftover rice and steam it and serve with bought roast chicken or leftover poached chicken. However I have never thought to put the ginger and spring-onion sauce in the bottom of the bowl, that is genius! A quick and easy cheat Hainanese chicken rice!
* When I buy whole chicken, I never throw away the piece of chicken fat, I always keep the chicken fat in the freezer for time like this. Render the chicken fat with ginger and garlic to make the rice.
Corner Café 
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