Made by Cait Vegan Chicken Rice with mushrooms, mock chicken, & Asian Kale
As usual, we head out for our morning workout, and on our way, we pass by a chicken rice store. I don’t usually have cravings for chicken rice in general, but this morning was different… I glanced at the image of a plate of chicken rice in their shop front, and I wanted to ditch gym and order a plate with EXTRA chicken, EXTRA rice, EXTRA everything I can’t eat right now.
That distinct scent of ginger butter rice really got to me! So after we got home from the gym, I was on a mission to make VEGAN Chicken rice, using some of the ingredients I bought at the Vegetarian store the day before.
I googled what it would take to make ‘Chicken Rice’ RICE, and these ingredients came up…
1/2 a cup of butter
lots of ginger
4 cloves of garlic
2 teaspoons of salt
(not in image) 2 tablespoons of sesame oil
One does not realise just how much fat goes into the humble ‘Chicken Rice’ Rice, until one makes their own ‘Chicken Rice’ Rice.
Yes. Take a goooooood look at the amount of artery clog you are consuming.
Anyway. The general rule of brown rice is 2 cups of water to 1 cup of brown rice. Everything else is just for flavour!
I then layer everything atop the rice and fat, close the lid of the rice cooker, and let the machine cook the ingredients until the liquid is gone.
Originally, you’re supposed to put the chicken pieces on top so I just substituted the chicken pieces with all the mushrooms and mock meats I was going to use, keep my fingers crossed, and hope for the best!
Home cooking is about trying! Now I know… this WORKS!
While the rice is cooking I proceed to clean my vegetables. Even though I’m vegan now and everything I’m consuming is pretty much plant, I still wanted my Hong Kong kailan just so the entirety of it looks like chicken rice. I want to FEEEEEEEL as if I am eating chicken rice right now ok!
So, we start by slivering the red chilli. You don’t wanna put too much in unless you want to explode out the rear in the evening or something, or if you’re immune to the spice. Personally I like to take it easy on the stuff and just fry it up a little to give the oil some flavour!
Then I proceed to char my greens in the pan. I know I know. Usually, people just blanche or boil the greens, but I really like that charred flavour to my leafy vegetables too, so I’ve decided, my kitchen, my rules, and gone ahead with abominations like this for my own selfish gratification.
But please, you may also boil the veggies. Don’t let anyone tell you what to do in your own kitchen!
The thing with SAUCE…
You can literally make ANY liquid into a sauce. Just add tapioca flour to thicken it (if it’s an asian dish).
How much exactly? Pfft! I never know!
But the key to it is add little bit little. I’d start with 1 tablespoon of tapioca flour to 1/2 a cup of liquid. Just ‘prorate’ as you go! IF it doesn’t thicken, just mix a little more tapioca flour with 1/2 a cup of liquid, and pour little by little, and remember to bring it to a boil before adding more.
You’ll get the hang of this! I believe in you!
I plate the greens, and the rice hasn’t finished cooking, so I sliced up some cucumbers and tomatoes just like you’ll find at the chicken rice store, and put it aside.
When the rice cooker goes beep beep beep, you know it’s ready to be plated! As you can see the rice has done this thing where it just engulfs all my ingredients. But that’s ok! I picked out each one, and put them on a cutting board so I can slice it and make it look like real chicken slices for plating!
Let me describe the plating to you…
The slices of tomato and cucumber go next to the brown rice.
Then, I layer the sliced ‘chicken’ in a row on top of the cucumbers,
the halved king mushrooms next to that,
and the lion’s mane mushrooms on top of the rice.
I also drizzled some of the remaining soy sauce from cooking the vegetables on top of the protein,
and garnished the plate with a little slivered chilli, and some coriander (TOTALLY OPTIONAL – I know how some of you get with this garnish, ya either love it or hate it and I don’t judge).
All in all, the SwapaholicYou X Rentadella event was certainly an eye-opener, and it’s also great to know that I’ve already been practicing some form of sustainability since I was a kid, encouraged by a mother who was also frugal, and very conscious of not contributing to too much wastage.
I tried not to eat too much, because after this, I had agreed to take Zenos’ friends from Japan out for dinner.