Step 1

Rinse rice 3 to 4 times and drain the starchy water it produces.

Step 2

To a pot, add sesame oil. Saute ginger paste until fragrant for 30 seconds.

Step 3

Add rice to the pot and saute for a few minutes.

Step 4

Add 3.5 cups of water, followed by kombu dashi, salt, white pepper. Then add in a tied bunch of pandan leaves.

Step 5

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.

Step 6

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.

Step 7

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.)

Step 8

Remove the mushrooms and transfer to an ice bath. Gently squeeze the mushrooms to drain off excess water.

Step 9

Soak your tofu skin in hot water until it becomes soft (about 1 minute)

Step 10

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.

Step 11

Wrap the mushroom cutlets in tofu skin. This will be our vegan chicken.

Step 12

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.

Step 13

For the chili sauce, combine all the ingredients required in a high-speed blender.

Step 14

For the sweet soy sauce, combine the ingredients and give them a good mix.

Step 15

Once the rice is cooked, mix in soy sauce and sesame oil for extra flavor.

Step 16

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