ramyaramesh3007This dish is a plant-based twist on the classic Singaporean dish – king oyster mushrooms wrapped in tofu skin for the ultimate vegan chicken cutlet!
Hainanese Chicken Rice was a big part of my life, growing up in Singapore. The fragrant rice paired with a steamed or roasted chicken cutlet would sometimes come as a set with blanched greens and delectable sauces namely – chili garlic sauce and sweet soy sauce.
Hainanese Chicken Rice is a popular dish, originating from the Hainan province in Southern China. It traditionally consists of tender poached or steamed chicken served with fragrant rice cooked in chicken broth. The dish is complemented by condiments like chili-garlic sauce, ginger sauce, and dark soy sweet sauce.
The dish is now found is many Southeast Asian countries due to its taste and popularity. You’d be surprised to hear that it’s now considered the national dish of Singapore along with many other tasty dishes.
This recipe is made in collaboration with my fellow talented creator and food blogger Veggie Anh, and we attempt to show you how to make a realistic, authentic yet plant-based Chicken Rice.
Vegan Hainanese Chicken Rice
Ingredients
'Chicken' Rice
- 2 cups thai rice
- 1 tbsp ginger paste
- 2 tbsp sesame oil
- 2 tsp kombu dashi
- 1 tbsp light soy sauce
- 1/4 tsp white pepper
- tied bunch of pandan leaves
- salt
Vegan 'Chicken'
- 4 king oyster mushrooms 150g
- 1 tsp salt sub mushroom seasoning
- 1/8 tsp 5-spice
- black pepper
- 1 sheet large beancurd skin
Garlic Chili Sauce
- 2 large red chillies
- 3 cloves garlic
- 1/2 tbsp ginger paste / minced ginger
- 3 calamansi limes get the juice!
- 1/2 tsp sugar
- 1 tsp salt
- water to blend
Sweet Soy Sauce
- 2 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 1 tsp agave syrup
Garnish
- cucumber
- tomatoes
- cilantro or chopped scallions
Instructions
- Boil king oyster mushrooms in 4 cups of water. Add salt and let the mushrooms boil for 10 minutes.
- Remove mushrooms and transfer to an ice bath. Remember to save the mushroom broth. Gently squeeze the mushrooms to drain any excess water.
- Rinse rice 3-4 times to discard the starchy water. Make sure the final round of rinsing, the water is clear or almost clear.
- To a pot, add sesame oil. Saute ginger until fragrant for 30 seconds.
- Add rice to the pot and saute for a few minutes.
- Add 3.5 cups of mushroom broth, followed by kombu dashi, salt and white pepper. Then add in the tied bunch of pandan leaves.
- PRESSURE COOKER: Let it cook on a high flame until you hear a whistle. Switch off stove and let it remain in the steam for 10-15 minutes.
- RICE COOKER: Add rice, aromatics, water, and close the lid and press the button to start the cooking process.
- Soak your tofu skin in hot water until it becomes soft.
- Slit your mushrooms vertically and slice them open so they form a flat cutlet shape. Prepare the salt rub using mushroom seasoning, pepper and 5-spice powder. Rub the mushrooms and wrap them in the beancurd skin.
- To a pan, add some oil and fry the cutlets until lightly brown on both sides. Chop them into slices one they cool down.
- For the chili garlic sauce, combine all the ingredients into a high speed blender and blend until smooth.
- For the sweet soy sauce, combine the ingredients and give them a good mix.
- Once the rice is cooked, mix in 1 tbsp sesame oil and soy sauce for more flavour.
- Plate the chicken rice with vegan chicken, cucumber, tomatoes, scallions and serve with chili garlic and sweet soy sauces.