Hainanese Chikn' Burg Recipe

Prep and Poach

Press tofu 15 minutes to remove excess water, then cut into 4 equal rectangular fillets (about burger-patty size). In a wide skillet, combine soy milk, 1 tbs vegetable oil, sliced ginger, and smashed garlic and bring to a gentle simmer. Gently add tofu fillets and poach 4–5 minutes per side until warmed and slightly firm. Remove and pat dry.

Flavor and Sear

Brush tofu lightly with 1 tbs light soy sauce and 1 tsp sesame oil. Heat 2 tbs vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Sear tofu 2–3 minutes per side until golden and slightly crisp edges. Sprinkle with 3 tsp salt and 1 tsp white pepper distributed evenly while searing (adjust to taste). Keep warm.

In a small saucepan or rice cooker, heat 1 tbs vegetable oil over medium heat. Add julienned ginger and minced garlic and fry gently 30–45 seconds until fragrant but not browned. Add rinsed jasmine rice and stir to coat each grain for 1 minute. Add 1.75 cups vegetable stock, 1/2 tsp salt, bring to a boil, then reduce to low, cover and simmer 12–14 minutes (or cook according to rice cooker instructions) until water is absorbed. Let sit covered 10 minutes, then fluff with fork. This fragrant rice can be used under the chick'n for plating or spooned lightly onto the bun for aromatic layering.

Combine red chiles, chopped ginger, garlic, lime juice, rice vinegar, light soy, sugar, 1 tsp vegetable oil and 1/4 tsp salt in a blender or mortar. Pulse until a rough, slightly chunky sauce forms (or very smooth if preferred). Taste and adjust lime, salt or sugar to balance heat and acidity. Reserve 2 tbs sauce per burger for assembling; refrigerate extra up to 3 days.

Toss sliced cucumber with 2 tsp rice vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl. Let sit 10–15 minutes to lightly pickle and drain any excess liquid before assembling.

In a bowl combine shredded cabbage, vegan mayonnaise, toasted sesame oil, 1 tsp rice vinegar, 1/4 tsp sugar and 1/4 tsp salt. Mix until evenly coated and slightly creamy. Chill briefly if desired.

Lightly toast burger buns and spread buttery vegan spread on cut sides, if using. On the bottom bun, spoon a thin layer (about 2 tbs) of the ginger-fragrant jasmine rice to echo Hainanese tradition (optional but recommended). Place the warm Hainanese-style chick'n fillet on top of the rice layer.

Brush or spoon 2 tbs chili-ginger sauce over the chick'n. Add a generous tablespoon of creamy sesame slaw, then a few pieces of quick pickled cucumber. Sprinkle a small handful (about 1 tbs) of cilantro leaves on top. Cap with top bun.

Serve immediately with lime wedges on the side. Estimated garnishes: extra chili-ginger sauce, steamed or fried potato wedges, or a side of extra fragrant rice. Leftovers: keep components separately refrigerated up to 3 days; reheat chick'n gently to avoid drying.