Vegan hainan 'chicken' rice

Main Dish
4 servings
25 min
30 min
Very Easy




1) Chicken' Rice:

2) for chili dipping sauce:


  • 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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