Monday, March 26, 2007

Vegetarian Chicken Rice (Hainanese Style)

Hainanese chicken rice is one of the favorite’s local dishes in Singapore. This recipe is the vegetarian version of the chicken rice. It simpler in style and can be served with deep-fried vegetarian drumsticks or steamed king oyster mushroom (vegetarian version of steamed chicken to replace sliced chicken for a healthier choice. For the chilli sauce, I have two versions, one with garlic and shallot and the other without without.

Preparation: 5 mins Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 1 tablespoon fresh ginger, finely chopped
° 1 stalk lemon grass, peel off outer layers leaving tender whitish centre, cut out 4 cm
° 4 pandan leaves (screwpine), tied into a knot
° 1 tablespoon sesame oil
° ½ teaspoon salt

Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot with sliced vegetarian poached chicken (steamed cardoncello mushroom), cucumber slices, tomatoes and chicken rice chilli.

6 comments:

laura ng said...

hi, I tried the hainanese style before but I added planta margarine as well as some said it give a more fragrant taste to the rice and makes the rice looks more appetizing..however I'm thinking if there's a replacement for margarine as I learnt that margarine is not so healthy afterall...thanks :-)

cheers!

Crystal @ Blog*Spot said...

Yes, some add butter or margarine too.

Margarine has trans fat, the est. daily allowance for trans far for avg. singaporean is less than 2g, consumption of trans fat should be kept to a minimum.

Therefore, i used sesame oil (more, if you like it) and double the lemongrass to increase the flavour.

Still looking for replacement, there is a monounstaturated spread with olive oil, contains 1.0% max trans fat per 100g but there is omega-3 ala and Vit D3, need to verify whether on the omega3.

Cheers :)

A veg*n @ Blog*Spot said...

Stir-fry the ginger, lemon-grass, garlic (if desired) before adding to the rice for more intense flavour.

Replace water with stock or using some sugar or granulated mushroom bouillon (if desired) ...


Cheers :)

Nicole Vatanavimlakul said...

Most of the hainanese chicken paste has chicken powder except Mak Nyonya (brand) Perencah Nasi Ayam Segera (Instant Chicken Rice Paste), ingredients are Shallot, Garlic, Lemongrass, Ginger and edible oil (Palm oil) why aren't they safe?
Thank you! Thank you! Thank you! for the vegan version as Kai Fun is my top favourite. BTW do you have the recipe for the roast vegetarian chicken?

a veg*n @ Blog*Spot said...

Hi Nicole,

Happy to know you like this. You may up the amount for sesame oil or lemongrass if you love these ingredient. Or you must also put some seasoning if prefer.

As for roasted chicken, I don't have any recipe.

Have a brilliant day!
:)

a veg*n @ Blog*Spot said...

Hi Nicole,

Happy to know you like this. You may up the amount for sesame oil or lemongrass if you love these ingredient. Or you must also put some seasoning if prefer.

As for roasted chicken, I don't have any recipe.

Have a brilliant day!
:)

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