Aromatic Hainanese-style Shroom Rice

Ah, the classic $1 hawker stall dish — Hainanese Chicken Rice! Could we make it vegan as well? This Aromatic Hainanese-style Shroom Rice looks humble and unassuming, but packs the most pungent ginger-garlic punch that will give your tastebuds a surprise uppercut!

Hainanese Chicken Rice — rather unsurprisingly, originated from Hainan, China — but has gotten popular in Southeast Asian countries such as Singapore and Malaysia. I’m sure you’re wondering: what key components make Hainanese Chicken so unbearably good? 1) The tender, juicy chicken. 2) The aromatic rice. 3) The pungent ginger. 4) the aromatic rice. But wait, did you just write “The aromatic rice” twice?

Yes, I wrote it twice because I believe that the rice is truly the star of the dish. In fact, I find it hard to express how much I love the rice in this dish! The rice is composed of just five ingredients: ginger, garlic, yellow onion, sesame oil, and soy sauce. After caramelization, these five ingredients come together to make a charred, almost sweet flavor and a piquant aroma that is just out of this world.

Let’s talk about the Shrooms

At first sight, you might tell yourself: “Really? Mushrooms? I would be so disappointed if I bit into this and it turned out nothing like that juicy, tender chicken I’m used to.” And to be frank, although I’ve tweaked the cooking style to get the eryngii mushrooms as close to chicken as possible, it’s still quite a different texture. However, I’ve grown so much more fond of mushrooms since I’ve started working with them. Why? By working with these mushrooms, you: 1) Lift the need to butcher a whole chicken. 2) Save time! Prepare the dish within 30 minutes. 3) Eat much healthier and lower your cholesterol intake.

Mushroom Preparation

Before Roasting
After Roasting

So I asked the question, how do we make mushroom resemble chicken, both appearance and texture wise? Appearance is the easy part. You just have to slice the mushroom length-wise in large chunks — don’t they already look like slices of chicken? Eryngii mushrooms (or other oyster mushroom varieties) are very good for imitating meat because they already have lengthy fibers that resemble meat. Thus the only thing that’s left for you to do is to cook them a certain way. Check out my Peking “Duck” Recipe, which uses a similar technique.

In this recipe, I roasted them in the oven for a good 30 minutes. The outer layer of the mushroom becomes slightly shriveled and dehydrated, while the middle remains juicy and tender. Excited to try this? Without further ado, let’s get cooking!

Aromatic Hainanese-style Shroom Rice

5 from 1 vote
Recipe by George L. Course: LunchCuisine: Chinese, SingaporeanDifficulty: Easy


Prep time


Cooking time



Aromatic Hainanese-style rice with Oyster Mushroom “Chicken.” Packs the most pungent ginger-garlic punch.


  • Shroom “Chicken”
  • 100 grams eryngii mushrooms (or oyster mushrooms)

  • 1/2 teaspoon ginger powder

  • 1/4 teaspoon salt

  • Aromatic Rice
  • 1 1/2 cups leftover rice

  • 2 tablespoons sesame oil

  • 2 tablespoons garlic, minced

  • 2 tablespoons ginger, minced

  • 1 tablespoon soy sauce

  • 1/2 yellow onion, minced

  • Ginger Scallion Oil
  • 3 tablespoons peanut oil (or vegetable oil)

  • 3 white parts of scallions

  • 1 tablespoon ginger, minced

  • pinch of salt

  • Dressing
  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 2 tablespoons water


  • Today, we’re working again with the eryngii mushroom.
  • Preheat the oven to 400 F (204 C). Start preparing the mushrooms by trimming off the mushroom caps.
  • Cut the mushroom length-wise into large chunks.
  • Season the mushrooms with ginger powder and salt, and place them onto a baking tray lined with parchment paper. Into the pre-heated oven for 30 minutes.
  • Now onto the aromatic rice. Start by mincing the yellow onion.
  • Peel the ginger with a spoon, then mince it finely. Mince the garlic as well.
  • In a pan, heat up the sesame oil on high heat. Then fry the minced garlic and ginger until aromatic. Add in the onions and cook until slightly charred and caramelized.
  • Add in your leftover rice, soy sauce, and fry for around 5 more minutes until all the flavors are incorporated. It’s important to do this on high heat so you get some crunchy bits on the rice! When it’s done, take it off the heat and let rest.
  • Now prep the ginger scallion oil. Mince some more ginger, and slice the white part of the scallions thinly.
  • Heat up the oil in a pan until it’s at its smoking point. Pour it directly onto the ginger and scallions. Season with a pinch of salt.
  • Now prepare the dressing by simply combining the soy sauce, water, and sesame oil (adjust ratios according to taste!)
  • At this point, the mushrooms should be done, let’s take a look: They are slightly dehydrated but incredibly tender and juicy! And they sort of resemble chicken.
  • Now it’s done! assemble the rice bowls and enjoy :))

Did you make this recipe? I’d love to see your recreations!

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