A creative culinary mind can make wonders using vegetables in the kitchen. Happy Ongpauco-Tiu created a delightful dish that has all the flavours of Hainanese ‘chicken’ rice in a completely plant based rendition. Feel free to add any other Asian style vegetable to the toppings such as bamboo shoots and beansprouts! Here’s a secret- the sauces make the dish!
- 1 tsp oil
- 3-4 tsp minced ginger
- 3-4 tsp minced garlic
- 3-4 tbsp scallions white and light green
- 2 heaping cups mushroom
- 4 cups vegetable broth
- 1 1/2 cup white rice, raw
- 2 blocks sliced tofu
- 1 tsp flax seeds mixed with 3 tsp water
- 1/2 cup Panko breadcrumbs
- 1 Tbsp sliced scallion dark green parts
- 1 cup bokchoy
- 1/2 cup wild mushrooms
- 1 Tbsp Hainanese chilli sauce
- 1 tsp scallions -ginger sauté
- 2 Tbsp soy sauce
Blanche all garnishes in salt water for 2 minutes.
Sautee garlic,ginger, scallions with salt and pepper.
Add rice and sauté a little more.
Add broth and cook till soft.
Dredge in flour.
Mix 1 tsp ground flaxseed with 3 tsps water. Dunk the tofu in this mixture.
Coat with panko bread crumbs.
Fry till golden brown.
Place the cooked rice in a bowl.
Top with all garnishes and fried tofu.
Serve with a bowl of broth on the side, along with sauces.
Hainanese sauces and ginger-scallion sauté can be bought ready made at the store.