Vegetarian Chicken Rice

Here’s something for our vegetarian friends! The recipe is simple, and easy to do. Getting the chilli sauce proper is key, so we did our own special chilli sauce to go with the deep fried vegetarian chicken drumsticks, and it hits the right notes. We used Kinmemai better white rice, which enhances both the taste and nutrition of tender rice grains for a moist, creamy texture.
Finally, we drizzle a simple yet tasty sauce over the cut vegetarian chicken and serve. The end result is nice, fluffy, and perfect for (vegetarian) chicken rice! A tasty treat that satisfies the whole family.
#themeatmensg #vegetarianrecipe #chickenrice #kinmemai #kinmemairice #kinmemairicehk
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Directions

1.

Soak 400g Kinmemai better white rice in water for 30 minutes.
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2.

Drain rice and set aside.
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3.

Heat 2 tbsp shallot oil in wok, add 15g ginger slices, ½ bulb garlic cut into half and add drained rice
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4.

Stir fry until fragrant, and transfer to rice cooker
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5.

Add 3 pandan leaves (tied into a knot) and 650ml vegetable stock. Start rice cooker
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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
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7.

Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside.
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8.

Deep fry chicken drumsticks until golden brown, set aside to drain on paper towels.
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9.

Remove aromatics from rice, loosen and let it cool down for 5 minutes
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10.

Mix in bowl ¼ cup vegetable stock, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp sesame oil
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11.

Slice the vegetarian chicken drumstick and serve with rice.
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12.

Drizzle sauce over sliced vegetarian chicken drumstick and garnish with fresh coriander and sliced cucumbers
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13.

Serve with homemade chilli sauce.
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