Vegan khao man gai (Thai-Hainanese chicken rice ข้าวมันไก่วีแกน)

This four part recipe for vegan chicken rice serves 2 generously, but makes more than you need. You can freeze it or use it as a base for another stock or for gravy. If you can't be arsed to steam the tofu you can also cook it briefly in the stock, though the texture will differ slightly.

Cuisine: Thai

Servings: 2 servings

Ingredients

For the soup

500 millilitres light unsalted stock or water
1 large dried shiitake mushroom or 2-3 small dried shiitake mushrooms
2 large cloves garlic smashed and peeled
1-2 slices ginger
1 rounded packed tablespoon sliced salted preserved turnip
1-2 teaspoons soy sauce
⅛ teaspoon salt
Pinch white pepper
Handful ½ inch pieces fuzzy gourd you can also use winter melon, daikon or courgette (but may need to adjust cooking times)
Coriander to serve

For the rice

1 tablespoon vegetable oil
2 tablespoons sliced shallots
2 teaspoons chopped garlic
1 rounded teaspoon chopped coriander stems or chopped coriander roots
1 tablespoon chopped ginger
140 grams about ⅔ cup jasmine rice, washed
200 millilitres stock unsalted or water
Leftover sliced shiitake mushrooms from soup optional
1-2 tablespoons ground dried shiitake mushrooms optional
1 teaspoon thin soy sauce see notes
¾ teaspoon white sugar
¼ teaspoon salt
1-2 pandan leaves tied (optional)

For the sauce (nam jim khao man gai)

2 tablespoons salted soybean paste (tao jeow) see notes
2 teaspoons palm sugar
1 tablespoon + 2 teaspoons white sugar
1 heaped tablespoon minced ginger
1 ½ teaspoons black soy sauce see notes
1-2 Thai bird’s eye chillies roughly chopped
1 tablespoon lime juice or white vinegar
2 teaspoons chopped garlic

For the yuba

150 grams fresh yuba
2 teaspoons soy sauce
½ teaspoon sugar
3 tablespoons + 1 teaspoon tempura flour I use gogi brand
3 tablespoons water

For serving

Cucumber slices
Fresh coriander

Instructions

To make the soup add all ingredients but the winter melon or daikon to a saucepan. Bring to the boil and reduce heat to a low simmer for 10 minutes. Add melon/daikon and cook another 10-15 minutes until vegetables are knife tender.
To make rice, heat oil in a saucepan to medium-high heat. Add the sliced shallots and fry until they begin to brown. Add garlic and coriander stems (or root). Cook, stirring often, for about 30 seconds. Add ginger and cook another 30 seconds. Tip the rice in and stir to coat all grains with oil. Add stock, leftover mushrooms from the soup (optional), ground shiitake (optional), soy sauce, sugar, and salt. Stir a few times until everything is evenly distributed. Toss the pandan leaf in the pot and poke it down into the rice. Bring to the boil and immediately turn to medium low, cover, and leave to cook for about 10 minutes. After 10 minutes turn the heat off but keep the lid on.
While the rice is cooking, make the dipping sauce. Grind the tao jeow and both kinds of sugars to a smooth paste using a pestle and mortar. Add remaining ingredients stir firmly with the pestle. You can also use a spice grinder for ease or use a store bought chicken rice sauce.
To make the steamed yuba: Bring a steamer to a rolling boil. Place the marinated yuba on plate and steam for 5 minutes. When finished you can drain any pooled liquid into the soup. Cut the yuba into slices.
To make the fried yuba: combine the water and tempura flour in a bowl. Coat the yuba evenly with the batter. Deep fry until golden and crispy. Shake off excess oil and cut the yuba into slices.
Divide the rice between 2 plates and place the yuba over or alongside the rice. Serve with a small ramekin of sauce, a bowl of the soup, a few slices of cucumber, and a sprig or two of coriander.

Notes

Please see this Thai seasoning and soy sauce primer for an explanation of the different sauces mentioned in the ingredients.