Vegan Hainanese “Chicken” Rice (no chicken required) Recipe – Timperio

Directions

1. Start the preparation with 1 stick of king oyster mushrooms. Wash the king oyster mushrooms and remove any dirt on the surface. Then half and shred them by hands into tiny slices. Marinate the oyster mushroom with a pinch of salt and 1 tbsp of mirin. Place in steamer and steam for 10-15 minutes until softened. Set aside for serving

2. At this point, take the 2nd pack of king oyster mushrooms and one pack of enoki mushrooms. a) On the king oyster mushrooms, wash the king oyster mushrooms and remove any dirt on the surface. Slice the king oyster mushroom into strips first and dice them into 2 to 3 cm pieces. Put them aside for deep-frying. b) On the enoki mushrooms, cut off the stem, and dice them into 2 to 3 cm pieces. Wash the enoki mushrooms, cut them into smaller pieces (2-3cm). Put them aside for deep-frying. c) Heat up 300ml of Timperio EVOO in a large deep skillet over medium-high heat. Deep fry both king oyster and enoki mushrooms, until they turn golden brown. Remove them from oil with a slotted spoon and drain on paper towels and set them aside for serving

3. In a bowl, add 1 tbsp of soya source, 1 tbsp of oyster source, sugar, salt, pepper, and ground assorted spices and mixed together.

4. In a plate, put the rice, and place both steamed and deep-fried mushrooms on top of the rice, and drizzle the dressing sauce on top of it. If you like, garnish the dish with cucumber and coriander.