Mushroom Vegetarian Chicken

Name: Mushroom Vegetarian Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g tofu skin (tear off the edge tendons, lay flat with every 3 sheets as one portion, soak the edge tendons in water until soft and place on one side, roll up and steam for 2-3 minutes); 25 g cooked bamboo shoot slices; 5 g rehydrated shiitake mushrooms; 25 g green vegetables; 30 g soy sauce; 5 g sugar; 2.5 g MSG; 2 g salt; 5 g sesame oil (drizzled in); 750 g cooked vegetable oil (actual consumption 100 g; fry the vegetarian chicken at 50% hot / ~125°C)

A Zhejiang dish made by deep-frying tofu skin and braising it with shiitake mushrooms and bamboo shoot slices. It has a bright golden-yellow color and a fresh, tender flavor.

40 min

Easy

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Ingredients

tofu skin (tear off the edge tendons, lay flat with every 3 sheets as one portion, soak the edge tendons in water until soft and place on one side, roll up and steam for 2-3 minutes) 200 g

cooked bamboo shoot slices 25 g

rehydrated shiitake mushrooms 5 g

green vegetables 25 g

soy sauce 30 g

sugar 5 g

MSG 2.5 g

salt 2 g

sesame oil (drizzled in) 5 g

cooked vegetable oil (actual consumption 100 g; fry the vegetarian chicken at 50% hot / ~125°C) 750 g

Instructions

Make the Vegetarian Chicken

After tearing off the edge tendons from the tofu skin, lay every 3 sheets flat as one portion. Soak the edge tendons in water until soft and place them on one side of the tofu skin. Roll up and steam over a pot for 2-3 minutes. Remove and let cool, then cut into 0.7 cm thick diagonal blocks to form the 'vegetarian chicken'.

Fry the Vegetarian Chicken

Heat a wok over medium heat and add the vegetable oil. When the oil reaches 50% hot (about 125°C), drop the vegetarian chicken pieces into the wok one by one, turning constantly. Fry until golden yellow, then drain into a strainer.

Braise

Leave a small amount of oil in the original wok. Stir-fry the shiitake mushrooms and bamboo shoot slices, then add 150 g of water along with the soy sauce, sugar, and vegetarian chicken. When the broth comes to a boil and the sauce thickens, add the green vegetables and MSG.