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Vegan Hainanese Chicken Rice

This dish is a plant-based twist on the classic Singaporean dish - king oyster mushrooms wrapped in tofu skin for the ultimate vegan chicken cutlet!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Chinese, Singaporean
Keyword: chicken rice, mushroom recipes
Servings: 4

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.