Mix diced chicken, rice wine, ginger, salt, and pepper in a bowl. Then coat the chicken with starch and put it aside. Heat ...

Divide the rice between two bowls. Spoon the chicken and egg mixture on top of the rice and serve with the pickled ginger, if using.

The gingery, toasted sesame oil-based dressing contains all the nostalgic flavours of Hainanese chicken rice from my childhood ... together in a small bowl until the sugar and salt are dissolved ...