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Vegan Hainanese “Chicken” Rice
This Hainanese Chick'n Rice offers a flavorful vegan twist on the classic dish, featuring tender king oyster mushrooms as the "chicken." Infused with aromatic ginger, pandan leaves, and lemongrass, the savory cooking stock elevates every bite. Paired with fresh cucumber, this wholesome, plant-based meal is both delicious and satisfying. Perfect for a comforting yet healthy option!
- Total Time: 1 hour
Ingredients
Servings:
3
Vegan “Chicken”
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400 gking oyster mushrooms medium size
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½ pcJapanese cucumber
Cooking Stock
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15 gold ginger slices
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15 gpandan leaves knotted
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2 pcslemongrass lightly pounded
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¼ tspsea salt
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1½ tspmirin
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900 mlwater
Instructions
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Separate the caps of the king oyster mushrooms from the stems.
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Lightly pound the stems with the back of a knife.
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Soak the mushrooms in water overnight and keep in refrigerator.
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The next day, remove the soaked mushrooms from the refrigerator and squeeze out any excess water. Reserve the soaking water for other purpose such as making soup or sauces.
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Cook soaked mushrooms together with cooking stock ingredients for about 15 minutes. Keep the cooking stock.
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Remove cooked mushrooms from the stock, let them cool and slice them into strips.
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Thinly sliced Japanese cucumber and arrange the slices on a serving plate.
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Place mushroom strips on top of the cucumber slices.
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Drizzle with soy sauce.
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Serve sliced mushrooms with rice, soy sauce, dipping sauce, cucumber, bean sprouts and coriander.
