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Vegan Hainanese Chicken Rice

Vegan Hainanese Chicken Rice

  • Author: Veggie Anh
  • Total Time: 1 hour 30 minutes
  • Yield: 4 serving 1x
  • Diet: Vegan


Vegan Hainanese Chicken Rice is an innovative plant-based twist on the classic Singaporean dish! The vegan chicken is made from king oyster mushrooms wrapped in delicate tofu skin, creating a remarkably realistic chicken-like texture. 



‘Chicken’ Rice:

  • 2 cups of rice

  • 1 tbsp ginger

  • 1 tbsp sesame oil

  • 1 vegetable broth cube

  • Salt, white pepper

  • 2 tsp kombu dashi

  • Tied bunch of pandan leaves

  • 1 tbsp light soy sauce

  • 1 tbsp sesame oil


Vegan ‘Chicken’:

  • 150 king oyster mushrooms (4)

  • Salt rub mixture:

    • 1 tsp salt or mushroom seasoning

    • 1/8 tsp Chinese 5-spice powder

    • Dash of black pepper

  • 1 large sheet of tofu skin (yuba)


Garlic Chili Sauce

  • 2 red chillies
  • 3 cloves garlic
    Small piece ginger
  • 3-4 calamansi limes
  • 1/2 tsp sugar
  • 1 tsp salt
  • Water to blend

Sweet Soy Sauce

  • 2 tbsp dark soy sauce
  • 1 tbsp veg oyster sauce
  • 1 tsp sweetener


  • Cucumber
  • Tomatoes
  • Cilantro or Chopped scallions


Making the Rice:

  • Rinse rice 3 to 4 times and drain the starchy water it produces. 
  • To a pot, add sesame oil. Saute ginger paste until fragrant for 30 seconds. 
  • Add rice to the pot and saute for a few minutes. 
  • Add 3.5 cups of water, followed by kombu dashi, salt, white pepper. Then add in a tied bunch of pandan leaves. 
  • If you’re using a pressure cooker, let it cook on high flame until you hear the whistle. Switch off your stove and let it remain in the steam for 10-15 minutes. 
  • If you’re using a rice cooker, add the rice and water, then close the lid and press the button to start the cooking process. 

Make the vegan 'Chicken':

  • Boil King Oyster Mushrooms in 4 cups of water. Add a vegetable stock cube and let the mushrooms boil for 10 minutes. (Add salt if you’re not using vegetable stock.)
  • Remove the mushrooms and transfer to an ice bath. Gently squeeze the mushrooms to drain off excess water. 
  • Soak your tofu skin in hot water until it becomes soft (about 1 minute)
  • Slit your mushrooms vertically and slice them open so they form a flat cutlet shape. Prepare the salt rub using mushroom seasoning, pepper and 5-spice powder. Rub the mushrooms with the spice mix.
  • Wrap the mushroom cutlets in tofu skin. This will be our vegan chicken.
  • To a pan, add some oil and fry the vegan chicken on both sides until lightly browned. Keep them aside and chop them into slices. 


  • For the chili sauce, combine all the ingredients required in a high-speed blender. 
  • For the sweet soy sauce, combine the ingredients and give them a good mix. 
  • Once the rice is cooked, mix in soy sauce and sesame oil for extra flavor. 


  • Plate the rice with the vegan chicken, sliced cucumber, tomatoes and coriander (or scallions). Serve with chili sauce and sweet soy sauce. 
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Meal
  • Method: Stovetop
  • Cuisine: Singaporean, Chinese

Keywords: hainanese chicken rice, vegan chicken, chicken rice recipe

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