Fragrant Braised Mock Chicken
A cold vegetarian appetizer made by wrapping shredded pickled mustard greens in thin tofu skin to imitate tender chicken strips, then steaming, deep-frying, and marinating in a soy-based braising liquid.
Ingredients
thin tofu skin
425 g
shredded pickled mustard
100 g
soy sauce
50 g
sugar
25 g
MSG
3 g
ginger
5 g
Shaoxing wine
2 g
cassia bark
5 g
fennel
1.5 g
five-spice powder
1 g
lye
30 g
stock
750 g
refined oil
1000 g (about 125 g absorbed)
sesame oil (drizzled in the tofu skin)
to taste
Instructions
1
Step 1: Alkaline treatment
Pour warm water into a wok and dissolve the lye. Add the thin tofu skin in 4 batches; once the skin turns soft, slippery, and white, scoop it out and rinse in clean water. After the alkaline taste is fully washed away, spread the tofu skin out on a plate.
2
Step 2: Filling and steaming
Divide the shredded pickled mustard into 4 portions, place each portion in the middle of a sheet of tofu skin, and drizzle with sesame oil. Roll the tofu skin into flat cylinders about 25 cm long and 5 cm wide (mimicking tender chicken strips). Steam over a pot for 5 minutes, then remove and let cool.
3
Step 3: Deep-frying
Heat oil in a wok to 70% hot, add the mock chicken strips, and fry until they turn a deep golden color, then remove and drain.
4
Step 4: Braising
Leave a small amount of oil in the wok, add the stock, mock chicken strips, seasonings, and all the spices. Once it comes to a boil, switch to medium heat and simmer until the flavor is fully absorbed. Remove the strips, cut them on a slant into pieces, arrange on a plate, and serve.
