This dish is a plant-based twist on the classic Singaporean dish consisting of fragrant rice with beancurd skin ‘chicken’ flavoured by mushrooms all made in a rice cooker!

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.

In this version, for a quick meal we will be making a one pot recipe with aromatics, king oyster mushrooms and beancurd skin – accompanied by chili-garlic sauce, ginger-scallion sauce and sweet soy sauce.

Gluten free Option

This recipe is natually gluten free but make sure you opt for…

Gluten free mushroom powder or seasoning
Gluten free soy sauce
Avoid dark soy sauce as this mostly tends to contain gluten

Print Recipe

Vegan Rice Cooker Hainanese Chicken Rice

This dish is a plant-based twist on the classic Singaporean dish consisting of fragrant rice with beancurd skin 'chicken' flavoured by mushrooms all made in a rice cooker!

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Chinese

Keyword: high protein, rice

Servings: 3

Ingredients

2 cups thai rice
water according to your rice cooker instructions
1 tbsp ginger paste
2 tbsp sesame oil
2 tsp mushroom powder
1 tbsp light soy sauce
1/4 tsp white pepper
1 bunch pandan leaves
salt to taste
2 large king oyster mushrooms
3 large beancurd skin sheets

Chili Garlic Sauce

2 large red chillies
3 cloves garlic
1/2 tbsp minced ginger
3 calamansi limes
1/2 tsp sugar
1 tsp salt
water to blend

Ginger-Scallion Sauce

4 tbsp oil
2 tbsp ginger paste
3/4 cup scallions
1/2 tbsp soy sauce
salt to taste

Sweet Soy Sauce (Dark Soy Sauce)

Instructions

Slice king oyster mushrooms. Chop spring onions – separate the white parts from the green.
To the rice cooker, add rinsed rice, water, sesame oil, soy sauce, mushroom powder, white pepper, ginger, white part of scallions. Add salt to taste if needed.
Add sliced king oyster mushrooms and 3 slabs of beancurd sheets (folded) or beancurd skin. Place a bunch of pandan leaves.
Close the rice cooker lid and press the "WHITE RICE" button to start the cooking process.
For the chili garlic sauce, combine all the ingredients into a high speed blender and blend until smooth.
For the ginger-scallion sauce, add ginger paste to oil and saute for 1-2 minutes. Add scallions, saute for a minute and add a splash of soy sauce & salt.
Slice the beancurd skin 'chicken'. Plate the chicken rice with beancurd skin 'chicken' and serve with chili garlic, ginger-scallion and sweet soy sauces.