Hainanese ‘chicken’ rice

Name: Hainanese ‘chicken’ rice
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: pinch of white pepper; 5 cm ginger, thinly sliced; 2 teaspoons agave syrup; 1 teaspoon vegetable oil; ½ teaspoon molasses; 2.5 cm ginger, finely grated; 2 tofu puffs; 1 quantity seitan ‘chicken’; ½ teaspoon sesame oil; 1 pandan leaf, knotted (or ½ lemongrass stalk, bruised); 1½ cups (300 g) long-grain rice, rinsed and drained; 1 small cucumber, sliced; 1 teaspoon white sugar; 2 large red chillies, deseeded and chopped; 1 teaspoon salt; 2 garlic cloves, chopped; 1 teaspoon five spice powder; 2 tablespoons light soy sauce; 1 tablespoon lemon juice; 1½ tablespoons light soy sauce; ½ teaspoon salt; 2 dried shiitake mushrooms; 5 cm ginger, finely chopped; 1 teaspoon chicken-style seasoning or nutritional yeast; 4 garlic cloves, finely chopped; 4 spring onions (scallions), green parts only, finely chopped

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 40

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

There is something quite beautiful about the simplicity of this dish, widely considered the national dish of Singapore.

Ingredients

2 tofu puffs
1 quantity seitan ‘chicken’
1½ cups (300

Asia
Singapore
Malaysia
Hainan
Main course
Southeast Asia

Method

Cut along the sides of the tofu puffs and roll each one flat to form a long sheet of tofu skin. Place a flattened tofu puff on top of each seitan log and stretch it across to cover the top, using toothpicks to hold it in place and form a ‘skin’ on your seitan chicken. Combine all the marinade ingredients in a bowl and add the seitan ‘chicken’, mixing well. Cover and chill for 1 hour, flipping i