Vegetarian Hainanese Chicken Rice with Mushrooms
Ingredients
- 10oz King oyster or trumpet mushrooms
- 1 teaspoon finely minced ginger and garlic
- oil for cooking
- salt to taste
- white pepper
Sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon stir fry sauce
- 3 teaspoons maple syrup
- drizzle of toasted sesame oil
- 1/4 cup hot water
Flavored rice
- 1 cup Jasmine rice
- 1 cup + 1 tablespoon water
- 4 slices of ginger
- 1 tablespoon vegan butter
- 1/4 teaspoon salt
- few knots of pandan leaves (optional)
Chili sauce
- 4-5 red jalapenos
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic
- 1 slice ginger
- a dash of salt
- lime juice for extra flavor
Preparation
Mix the sauce ingredients together in a bowl.
Blend the chili sauce ingredients until well combined, add lime juice if desired, and refrigerate until ready to use.
Rinse the Jasmine rice thoroughly 2-3 times.
Place the flavored rice ingredients in a rice cooker and cook according to the rice cooker's instructions. Once done, remove pandan leaves and ginger, and fluff the rice.
Preheat the oven to 350F.
Tear the King oyster mushrooms into pieces and massage them with 2 teaspoons oil, 1/2 teaspoon salt, and a few shakes of white pepper.
Place the mushrooms on a lined baking sheet and bake for 20 minutes or until some sides are crispy or golden brown.
In a heated non-stick pan with 1 teaspoon oil, sauté the minced ginger and garlic until aromatic.
Add the prepared sauce to the pan and cook until slightly thickened, seasoning with salt if needed.
Serve the mushrooms with the sauce, flavored rice, cucumber slices, and the homemade chili sauce.
