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

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