Recipes

Vegetarian Chicken Rice

Servings: 4

Cooking Time: 1 hour 30 minutes

INGREDIENTS

• 12 vegetarian chicken drumsticks

Sauce:

• ¼ cup vegetable stock

• 2 tbsp light soy sauce

• 1 tbsp sugar

• ½ tbsp sesame oil

Rice:

• 400g Kinmemai Better White™ rice

• 650ml vegetable stock

• 3 pandan leaves

• 15g ginger slice

• ½ bulb garlic

• ¾ tsp salt (adjust to preference)

• 2 tbsp shallot oil

Chilli sauce:

• 3 red chillies

• 3 chilli padis

• 30g ginger

• 5 cloves garlic

• juice from 5 calamansi

• 2 tbsp white vinegar

• 1 tsp salt

• 1 tbsp sugar

• 4 tbsp vegetable stock

• 1 tbsp sesame oil

Garnish:

• 1 cucumber

• fresh coriander

INSTRUCTION

1. Soak 400g Kinmemai Better White™ rice rice in water for 30 minutes.
2. Drain rice and set aside.
3. Heat 2 tbsp shallot oil in wok, add 15g ginger slices, ½  bulb garlic cut into half and add drained rice
4. Stir fry until fragrant, and transfer to rice cooker.
5. Add 3 pandan leaves (tied into a knot) and 650ml vegetable stock. Start rice cooker.
6. To blender add 3 red chillies, 3 chilli padis, 30g ginger, 5 cloves garlic, juice from 5 calamansi, 2 tbsp white vinegar, 1 tsp salt, 1 tbsp sugar and 4 tbsp vegetable stock
7. Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside.
8. Deep fry chicken drumsticks until golden brown, set aside to drain on paper towels.
9. Remove aromatics from rice, loosen and let it cool down for 5 minutes
10. Mix in bowl ¼ cup vegetable stock, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp sesame oil.
11. Slice the vegetarian chicken drumstick and serve with rice.
12. Drizzle sauce over sliced vegetarian chicken drumstick and garnish with fresh coriander and sliced cucumbers.
13. Serve with homemade chilli sauce.