67min 4 ppl
Vegan Hainanese Chicken Rice
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 7g
Carbs 62g
Fats 8g
About this dish
Poached king oyster mushrooms standing in for the classic chicken, served over rice cooked in the same fragrant poaching liquid, with a bright chilli-ginger sauce.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthick stems halved lengthways and scored600 g
- Gingersliced, divided50 g
- Garlic clovesdivided, half minced for the rice8 whole
- Spring onionsdivided4 whole
- Pandan leavesknotted3 leaves
- Cucumbersliced, to serve1 whole
- Red Chillifor the chilli sauce3 whole
- Limesjuiced, for the chilli sauce1 whole
Dried Goods
- Waterfor poaching2 l
- Jasmine ricerinsed400 g
- Caster sugarfor the chilli sauce1 tsp
Spices & Seasonings
- Fine sea saltdivided1 tsp
Oils & Condiments
- Sesame Oildivided2 tbsp
- Dark soy sauceto serve2 tbsp
Utensils
- Blender
- Large saucepan
- Saucepan
- Sharp knife
Method
1
Rub the mushroom pieces all over with a pinch of the salt and half the sesame oil, then set aside.
Approx. 5 minutes
2
Bring the water to the boil in a large saucepan with half the ginger, half the spring onions and the pandan leaves.
Approx. 3 minutes
3
Add the mushrooms, return to a simmer, and poach gently for 8 minutes until tender, then lift out and set the poaching liquid aside.
Approx. 8 minutes
4
Fry the remaining minced garlic in the remaining sesame oil in a saucepan until fragrant, then add the rinsed rice and stir for 2 minutes to coat every grain.
Approx. 3 minutes
5
Add 500 ml of the reserved poaching liquid to the rice, bring to the boil, then cover and simmer over low heat for 15 minutes until the liquid is fully absorbed.
Approx. 15 minutes
6
Blend the red chillies, remaining ginger, remaining garlic, lime juice, caster sugar and remaining salt with 2 tablespoons of the poaching liquid into a smooth chilli sauce.
Approx. 6 minutes
7
Arrange the mushrooms over the fluffed rice with the sliced cucumber, drizzle with dark soy sauce, and serve with the chilli sauce alongside.
Approx. 5 minutes
