Singapore Hainanese Chicken Rice

Ingredients(for 1 plate with rice, tofu, mushrooms, cucumber, and sauces)

• 200g Extra-firm tofu (taukwa)
• 1 cup Brown jasmine rice (healthier rice option)
• 100g Shiitake mushrooms (fresh or dried, sliced)
• 2 inches Ginger (peeled, sliced)
• 4 cloves Garlic (minced)
• 1/2 Cucumber (thinly sliced)
• 2 stalks Spring onions (finely chopped)
• 2 tbsp Light soy sauce (use low sodium for healthier option)
• 1 tsp Sesame oil
• 2 cups Vegetable broth (preferably low sodium)
• 2 tbsp Chilli sauce (homemade or store-bought, for serving) - optional
• Handful Coriander leaves (optional, for garnish) - optional

Instructions

1. 1

   Rinse the brown jasmine rice until water runs clear. In a small pot, sauté half the ginger and garlic in 1/2 tsp sesame oil until fragrant. Add rice and fry for 2 minutes, then pour in 2 cups vegetable broth. Bring to a boil, cover, and simmer for 20 minutes until fluffy.

   20 minutes

   Using brown rice increases fibre and nutrients for a healthier meal.

2. 2

   While rice is cooking, press tofu to remove excess water. Pat dry, then slice into 1.5cm thick slabs.

   5 minutes

   Pressing tofu ensures it crisps up nicely and absorbs flavours.

3. 3

   Heat a non-stick pan with a little sesame oil. Pan-fry tofu slabs until golden on both sides, about 4 minutes per side. Remove and set aside.

   10 minutes

   Use a non-stick pan and minimal oil to keep it low in calories.

4. 4

   In the same pan, sauté sliced mushrooms with remaining ginger and garlic until tender and aromatic, about 3-4 minutes.

   4 minutes

   Shiitake mushrooms provide umami, mimicking the depth of chicken.