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

Sasha Gill

Hainanese ‘chicken’ rice

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

Preparation info

Serves

Difficulty

Ready in

Appears in

Ingredients

Method