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!
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.