Vegetarian Chicken (Su Ji)
A Chaohu late-night snack: homemade vegetarian chicken made from tofu skin (baiye), pan-fried and braised together with beef.
Ingredients
Tofu skin (homemade rolled)
to taste
Cooking oil (for frying)
to taste
Clay pot braising spices (star anise, cinnamon, fennel, cardamom, etc., or five-spice powder in a cloth bag)
to taste
Instructions
1
Make the vegetarian chicken
Vegetarian chicken uses tofu skin rolled by yourself. Buy tofu skin, then roll and tie it into bundles.
2
Fry
After the vegetarian chicken bundles are tied, they need to be pan-fried. Cut into slices about 7–8 mm thick, lower into hot oil and fry until they float to the surface, then lift out. Drain off the oil and soak in clear water so that they soften back up.
3
Braise
Place the re-softened vegetarian chicken into the clay pot with the braising spices, add the broth left from cooking beef, cover tightly, and simmer over low heat for half an hour. Serve.
