Leftover Roast Chicken Rice Bowls Inspired by Hainanese Chicken Rice

Hainanese chicken rice is a classic dish with roots in Hainan, China, and is now closely associated with Singaporean and Malaysian cooking.

This version isn’t trying to be traditional. It’s more of a quick, thrown-together supper inspired by those flavours - built from leftover roast chicken, warm rice and a few pantry shortcuts that make everything feel more comforting than the effort involved.

It’s exactly the kind of meal that works well the day after a roast, when there’s chicken in the fridge but very little interest in cooking properly again.

Warm rice, rich broth, soft chicken, sharp chilli sauce and cool cucumber all come together into something simple but deeply satisfying.

Serves 2

You’ll Need

From the pantry

• Cooked rice, or uncooked rice plus Spring British Chicken Bone Broth
  
• Payst Chilli Sauce
• Soy sauce

Fresh ingredients

• Leftover roast chicken, shredded or sliced
• Cucumber, sliced

To Make

• Warm the rice or cook fresh rice using chicken stock instead of water for extra flavour.
• Bring the chicken to room temperature or gently warm through in a little broth so it stays tender.
• Slice the cucumber into thin rounds or ribbons.
• Divide the rice between bowls and top with the chicken and cucumber.
• Finish with chilli sauce, a drizzle of soy sauce and a splash of warm bone broth if you want something looser and more soup-like.
• Serve immediately while everything is still warm.

Why This Works

The combination is simple, but everything balances properly.

Rich chicken, soft rice and warm broth create the comforting base, while chilli sauce and cucumber cut through everything with freshness and heat.

Using bone broth instead of plain stock gives the dish extra depth without needing much else, which is why it feels far more complete than a typical leftovers dinner.

It’s comforting food without much effort, which is usually exactly what’s needed the day after hosting.

Best Served With

Extra chilli sauce, plenty of cucumber and something cold to drink alongside.

And ideally, eaten from deep bowls on the sofa.

Easy Swaps

• Use poached chicken instead of roast chicken
• Add soft-boiled eggs
• Top with crispy onions or chilli crisp
• Swap cucumber for quick-pickled vegetables

FAQs

Is this authentic Hainanese chicken rice?

No - this is a quick, leftover-inspired version that takes flavour inspiration from the original dish rather than following a traditional method.

Can I use freshly cooked chicken?

Absolutely. Poached or roasted chicken both work well.

Why cook rice in stock?

Cooking rice in stock gives it more flavour and richness, especially in simple dishes where the rice is a major part of the meal.

What chilli sauce works best?

Sambal, chilli crisp or any sharp, spicy chilli sauce works well here.