Fusion Recipe: Hainanese Chicken and Ginger Sandwich

 

Hainanese Chicken and Ginger Sandwich

Hainanese Chicken and Ginger Sandwich


What a delicious, unconventional idea for a festive lunch! This Hainanese Chicken and Ginger Sandwich offers a sophisticated, deeply flavourful alternative to traditional Christmas leftovers. It takes the key aromatic components of the classic Hainanese dish—tender poached chicken and the pungent, zingy ginger-scallion oil—and combines them with the refreshing crispness of an English cucumber sandwich. The result is a light yet incredibly fragrant sandwich that’s perfect for a post-Christmas lunch or a sophisticated holiday tea spread.


Hainanese Chicken and Ginger Sandwich Recipe (Festive Tea Sandwich)


Yields: 4 sandwiches

Prep time: 25 minutes

Cook time: 10 minutes (assuming pre-cooked chicken)


Ingredients


Component

Ingredient

Quantity

Notes

Chicken

Cooked Chicken Breast or Thigh

200 g

Shredded or finely sliced (best if poached tenderly).

Ginger-Scallion Oil

Fresh Ginger

2 tbsp

Finely minced or grated.


Spring Onions (Scallions)

4 stalks

Green parts only, very thinly sliced.


Salt

1/2 tsp

To taste.


Neutral Oil (e.g., Peanut or Canola)

1/4 cup

Must be very hot.


Sesame Oil (toasted)

1 tsp

For fragrance.

Sandwich

White Sandwich Bread (thinly sliced)

8 slices

Crusts removed for a classic tea sandwich.


English Cucumber

1/2

Very thinly sliced (ideally using a mandoline).


Mayonnaise (optional)

1 tbsp

To lightly bind the chicken.

Garnish

Fresh Coriander (Cilantro)

Small handful

Chopped, for garnish and flavour.


White Pepper

Pinch

To season.

Instructions & Method


1. Prepare the Ginger-Scallion Oil

  1. Combine Aromatics: In a small, heatproof bowl, combine the minced ginger, sliced spring onions, and salt. Mix well.
  2. Heat Oil: In a small saucepan, heat the neutral oil until it is shimmering hot—just before it starts to smoke.
  3. Sizzle: Carefully pour the hot oil over the ginger-scallion mixture in the bowl.1 It should sizzle vigorously.
  4. Finish: Stir in the toasted sesame oil. Set the sauce aside to cool slightly.


2. Prepare the Chicken Filling

  1. Mix Chicken: Place the shredded or sliced cooked chicken in a bowl.
  2. Combine: Add 2 to 3 tablespoons of the prepared Ginger-Scallion Oil to the chicken. Add the optional mayonnaise (if using a dryer chicken breast) and a pinch of white pepper. Mix until the chicken is well-coated and fragrant. Reserve the remaining Ginger-Scallion Oil for serving or other uses.


3. Assemble the Sandwiches

  1. Prep Bread: Take the 8 slices of bread and remove the crusts for a neat, festive presentation.
  2. Slice Cucumber: Slice the English cucumber as thinly as possible. Pat the slices dry with a paper towel to prevent a soggy sandwich.
  3. Layer: On 4 slices of bread, spread a thin layer of the chicken mixture.
  4. Cucumber: Top the chicken with a layer of the very thinly sliced cucumber.
  5. Garnish: Sprinkle a small amount of chopped fresh coriander over the cucumber.
  6. Close: Top with the remaining 4 slices of bread. Gently press down.
  7. Cut: Cut each sandwich into three neat fingers or two triangles. Serve immediately or keep lightly covered in the fridge for a short period.

Chef's Tips

  • The Chicken: For the most authentic flavour, use chicken poached gently in stock seasoned with ginger, garlic, and scallions (the true Hainanese method). Using store-bought rotisserie chicken is a great shortcut, but be sure to use the Ginger-Scallion Oil generously.
  • Preventing Soggy Sandwiches: Pat the cucumber slices very dry. You can also lightly toast the inside of the bread slices or spread a very thin layer of butter/mayo on the bread before adding the filling as a moisture barrier.
  • Best Bread: Use a very soft, high-quality white bread for the classic "tea sandwich" texture. Slicing the bread thinly is key.
  • Festive Touch: For a pop of Christmas colour, you can add a few finely diced red capsicum (bell pepper) pieces to the chicken filling, or arrange the sandwich fingers on a platter with small sprigs of fresh parsley or dill.
  • Advanced Prep: The Ginger-Scallion Oil can be made a few days ahead and stored in the fridge.2 The chicken filling can be mixed a few hours ahead. Assemble the sandwiches just before serving for the best texture.

To see how the key flavour component is prepared, watch this video on making the fragrant scallion and ginger oil. How To Make Ginger Scallion Oil For Chicken Rice demonstrates the preparation of the essential aromatic oil used in this sandwich.


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