Vegan hainan 'chicken' rice

Main Dish
4 servings
25 min
30 min
Very Easy


Number of serving: 4
1 VegeFarm Vegan Poultry-Free Chicken Breast or any vegan chicken breast(see sources below)

5 stalks green onion (white parts only, reserve the green parts), chopped

2 Tbsp. fresh ginger, chopped finely

3 Tbsp. garlic, chopped finely

1 Tbsp. Tamari or soy sauce

5 cups Kombu/shiitake broth (recipe above)

6 dried shiitake mushrooms

1 1/2 tsp. roasted sesame oil

1/2 tsp. whole black peppercorns

1 tsp. vegetarian chicken broth powder such as Chiknish

1 tsp. salt


1 Cucumber, peeled and sliced

1 Tomato, sliced

Cilantro sprigs

Fried Shallots(brambang goreng)

Vegetarian Hoisin sauce

1) Chicken' Rice:

1 1/2 cups brown jasmine rice, washed, rinsed, and drained

3 cups of cooking broth for 'chicken'

1 Tbsp. garlic, minced

1 Tbsp. roasted sesame oil

1 stalk fresh lemon grass, cut in pieces or 2 or 3 pandan leaves

more salt, if need

2) for chili dipping sauce:

1 Tbsp. fresh lime juice

2 Tbsp. 'Chicken' broth (from reserved cooking broth above)

2 Tsp. sugar/agave nectar

4 Tsp. Chili garlic sauce (Asian style like Sriracha)

1/2 Tsp. minced fresh garlic

1/4 Tsp. salt


  • Put all ingredients above (except garnishes and the green part of green onions) in a medium size pot. Heat it with a medium high heat until broth started to boil. Then, lower it to simmer.
  • Let it simmer for 45-50 minutes, covered. Take out the 'chicken' breast and the shiitake mushroom, and let them rest on a plate. Strain and reserve broth(about 4 cups left) to cook 'chicken' rice below.
  • 1) Chicken' Rice:
    Heat sesame oil in a medium pot over a medium high heat. Saute minced garlic for a few seconds until fragrant.
  • Add rice into the pot and stir for about 3-4 minutes in oil and garlic. Add cooking broth and pandan/lemon grass. Taste for more salt as needed. Cover and cook for 45 minutes until broth is absorbed and rice is cooked. The optional way is to use a rice cooker (put sauteed rice, broth, and pandan/lemon grass in a rice cooker).
  • 2) for chili dipping sauce:
    Combine ingredients above . Pour sauce into small condiment dishes for each individual serving.
  • To Serve:
    Saute the 'Chicken' breast and cooked shiitake mushroom on a small frying pan until a bit brown (a few minutes). Slice 'chicken' horizonally with a sharp knife.
    Mold brown rice in a rice bowl and invert it over to a serving plate. Sprinkle fried onions on top.
  • Heat reserve broth. Add chopped green onions (the green parts). Arrange garnish and sliced 'chicken' on the serving plate with the rice for each person. Serve with condiments individually: broth, chili dipping sauce, and hoisin sauce. This dish can be served warm or in a room temperature.


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