Vegan Hainanese 'Chicken' Rice

Instructions

1. 1Rinse the 2 cups of Jasmine Rice under cold running water until the water runs clear. In a large heavy-bottomed pot (e.g., 4-quart or larger), combine the rinsed 2 cups of Jasmine Rice, 3 cups of Water, 3 slices of Ginger, 2 cloves of Garlic, and 2 cups of Vegetable Broth. Bring the mixture to a rolling boil over high heat (approximately 100°C / 100°C).
2. 2Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the rice to steam further and become fluffy.
3. 3While the rice is cooking, preheat your oven to 190°C. Place the about 450 g of Vegan Chicken Pieces in a single layer on a baking sheet and bake for 15-20 minutes, or until the pieces are lightly golden and heated through.
4. 4While the rice cooks and the vegan chicken bakes, prepare the garnishes: Slice the 1 medium Cucumber into thin, round slices, approximately 0.3175 cm (0.3 cm) thick. Chop the 2 stalks of Scallions into 0.635 cm (0.6 cm) pieces.
5. 5After the rice has rested, remove the lid. Fluff the cooked rice with a fork and stir in the 1 teaspoon of Sesame Oil until evenly distributed. Remove and discard the 3 slices of Ginger and 2 cloves of Garlic from the rice.
6. 6In a small bowl, combine the 2 tablespoons of Soy Sauce and 1 tablespoon of Chili Garlic Sauce. Stir well until thoroughly mixed to create the dipping sauce.
7. 7Divide the sesame oil-infused rice among four serving plates. Arrange the baked about 450 g of Vegan Chicken Pieces, sliced 1 medium Cucumber, and chopped 2 stalks of Scallions alongside the rice on each plate. Serve immediately with the prepared dipping sauce on the side.

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