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

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
Malaysia
Singapore
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