Vegetarian Hainanese Chicken Rice
Vegetarian Hainanese Chicken Rice is easy because it uses store-bought vegan chicken, so you just have to steam or sear it to get your preferred texture!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 800 g / 1.8 lb vegan chicken ((or to preference; cut into pieces roughly 5cm/2" thick))
- 40 g / 0.09 lb ginger
- 1/2 tbsp vegetable stock powder
- 1 tsp salt ((or to taste))
- 2 US cup rice
- 2 US cup hot water ((or to preference))
- 2 tbsp oil
- 50 g / 0.11 lb ginger
- 2 1/2 tbsp vinegar ((or to taste))
- 1 tbsp vegan fish sauce ((or to taste))
- 2 tbsp sugar ((or to taste))
- chili ((finely chopped; optional))
Instructions
- 1
Rinse then drain the grains in a colander. Let it drip dry for a minimum of 1 hour.Pro Tip: Do this a few hours or the night before so the liquid has evaporated. Alternatively, do it while the mock meat is thawing.
- 2
Pound the ginger using a mortar and pestle. You can also use a microplane grater.
- 3
Heat up a wok or pan on medium heat, then dry roast 40g (0.09lb) of the pounded ginger for 1 minute or until it starts to dry.
- 4
Pour the grains into the wok or pan and roast them on low-medium heat for 5 minutes. Add the vegetable stock powder and salt, then mix through for another 3 minutes or until they just start to take on a golden color.Make sure to stir constantly so they don't burn.
- 5
Transfer the roasted grains into a rice cooker and add the hot water. Close the lid, set the rice cooker to the 'white rice' setting and let it cook while you prepare the other ingredients.
- 6
Combine the vegan fish sauce, vinegar, sugar, chili and remaining ginger. Stir together well, then let it rest as you work on the protein.
- 7
Heat up a wok or pan on high heat and pour in the oil. Add the vegan chicken pieces in to fry for 1 minute on each side or until golden brown.Note: If you prefer it to look more like Hainanese Chicken, I would suggest that you steam or boil the pieces for 5 minutes instead. We just like the extra flavor pan frying adds to the outside.
- 8
Plate when ready.
- 9
When the rice is just cooked, fluff it out and let it rest for another 10 minutes.
- 10
Serve it with the vegan meat, ginger sauce and freshly sliced cucumbers and tomatoes!