Vegan Boricua

Puerto Rican Vegan Hainanese Chicken Rice: A Vivid Fusion of Cultures

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Sofrito

Puerto Rican Vegan Hainanese Chicken Rice: A Fusion of Flavors

In the vibrant culinary landscape of Puerto Rico and Southeast Asia, a delicious fusion is born – the Puerto Rican Vegan Hainanese Chicken Rice. This dish combines the aromatic and flavorful elements of traditional Hainanese Chicken Rice with the bold and zesty twists of Puerto Rican cuisine.

The Cultural Significance

Hainanese Chicken Rice, a staple of Singaporean and Malaysian cuisine, is known for its fragrant rice cooked in chicken broth, ginger, and pandan leaves, typically served with poached chicken and a variety of sauces. By giving it a Puerto Rican vegan twist, we not only make it accessible to plant-based diets but also infuse it with the rich flavors and spices that define Puerto Rican cooking.

Ingredients

For the Rice:

  • 2 cups jasmine rice, washed and drained
  • 2 tbsp neutral oil
  • 1 tsp toasted sesame oil
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced or grated
  • 2-3 lime leaves
  • 1 1/2 tsp vegan “chicken” bouillon or vegetable bouillon
  • 2 cups water
  • 2 pandan leaf strips
  • 1 tbsp finely minced lemongrass stalk (optional)
  • Adobo Seasoning Blend (see below for preparation)

For the Vegan “Chicken”:

  • 8 oz TVP (textured vegetable protein), tofu, or tempeh, cut into bite-sized pieces
  • Sofrito Base Preparation (see below for preparation)
  • 1 tsp Adobo Seasoning Blend

For the Sauces:

  • Chili Sauce:

    • 1/2 cup chili peppers
    • 1/4 cup vinegar
    • 1/4 cup water
    • 1 tsp soy sauce
    • 1 tsp sesame oil
    • Salt and pepper to taste

  • Sweet Soy Sauce:

    • 1/2 cup soy sauce
    • 2 tbsp maple syrup
    • 1 tsp sesame oil
    • 1 tsp rice vinegar

Adobo Seasoning Blend:

  • 1 tbsp Kosher Salt
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano

Sofrito Base Preparation:

  • 1/4 cup Olive Oil or Annatto Oil
  • 12 cloves garlic, finely grated
  • 1 large white onion, diced
  • 1 red bell pepper, seeds and ribs removed, diced
  • 1 green bell pepper, seeds and ribs removed, diced
  • 1 Cubanelle pepper, seeds and ribs removed, diced
  • 5 ají dulce peppers, seeds and ribs removed
  • 1/2 cup cilantro, finely chopped
  • 7 sprigs of culantro (5 finely chopped, 2 whole)
  • 1 cup tomato sauce or puree

Instructions

Preparing the Sofrito:

  1. Heat the olive or annatto oil in a large skillet over medium heat.
  2. Add the grated garlic and sauté until fragrant.
  3. Add the diced onions, bell peppers, Cubanelle pepper, and ají dulce peppers. Cook until the vegetables are tender.
  4. Stir in the chopped cilantro and culantro.
  5. Add the tomato sauce or puree and simmer for about 10 minutes to allow the flavors to meld.

Preparing the Adobo Seasoning Blend:

  1. Mix all the ingredients for the Adobo Seasoning Blend in a small bowl.

Preparing the Rice:

  1. In a saucepan over medium heat, add the neutral oil and sesame oil.
  2. Add the smashed green onion paste (if using) and sauté for a minute.
  3. Add the minced garlic and ginger and sauté for another minute.
  4. If using lemongrass, add it at this stage.
  5. Add the rice and lime leaves, stirring to coat the rice evenly.
  6. Add the bouillon and stir to incorporate, then add the water and pandan leaves. Bring the mixture to a simmer.
  7. Transfer the mixture to a rice cooker or continue cooking on low heat with a lid partly on until the rice is cooked.

Preparing the Vegan “Chicken”:

  1. Marinate the TVP, tofu, or tempeh in a mixture of sofrito, adobo seasoning, and a splash of vinegar for at least 30 minutes.
  2. Heat some oil in a skillet over medium heat and fry the marinated “chicken” until golden brown and crispy on both sides.
  3. Slice the “chicken” into thin pieces.

Preparing the Sauces:

  1. Chili Sauce:

    • Blend all the chili sauce ingredients in a high-speed blender until smooth.
    • Adjust the seasoning with salt, pepper, and additional vinegar if needed.

  2. Sweet Soy Sauce:

    • Mix all the ingredients for the sweet soy sauce in a small bowl.
    • Adjust the seasoning to taste.

Assembling the Dish:

  1. Once the rice is cooked, fluff it and remove all the leaves.
  2. Plate the rice with the sliced vegan “chicken,” garnished with cucumbers, tomatoes, and coriander or scallions.
  3. Serve with chili sauce and sweet soy sauce on the side.

Tips and Variations

  • Using TVP: TVP is easily available in Puerto Rico and is a very affordable option. It absorbs flavors well and can be used as a great substitute for meat.
  • Balancing Flavors: Adding a splash of vinegar during the cooking process helps balance the flavors and provides additional health benefits.
  • Customizing Sauces: Adjust the spice level and sweetness of the sauces according to your preference.

This Puerto Rican Vegan Hainanese Chicken Rice is a vibrant celebration of flavors, blending the aromatic essence of Southeast Asian cuisine with the bold spices and herbs of Puerto Rican cooking. It’s a dish that not only pleases the palate but also honors the cultural richness of both culinary traditions. So, dive in and savor the fusion

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