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. 

Sauces

• 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. 

Assemble:

• Plate the rice with the vegan chicken, sliced cucumber, tomatoes and coriander (or scallions). Serve with chili sauce and sweet soy sauce.