Vegetarian Pot-Roasted Duck (Su Guo Kao Ya)

Name: Vegetarian Pot-Roasted Duck (Su Guo Kao Ya)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 150 g cooked wheat gluten; 25 g cattail shoot heads; 50 g water chestnuts, cut into small slices; 25 g bamboo shoot slices, soaked and halved; 25 g mushrooms, sliced; 50 g egg white; 15 g scallions (made into scallion-pepper juice); 3 g Sichuan peppercorns (made into scallion-pepper juice); 1 g MSG; 15 g Shaoxing wine; 10 g soy sauce; 150 g peanut oil; 50 g starch (part as dry starch, part in egg white batter)

A vegetarian dish from Shandong cuisine, featuring a vibrant appearance that closely resembles duck meat, with a savory, fragrant flavor that is not greasy.

50 min

Easy

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Vegetarian Pot-Roasted Duck (Su Guo Kao Ya)

Ingredients

cooked wheat gluten 150 g

cattail shoot heads 25 g

water chestnuts, cut into small slices 50 g

bamboo shoot slices, soaked and halved 25 g

mushrooms, sliced 25 g

egg white 50 g

scallions (made into scallion-pepper juice) 15 g

Sichuan peppercorns (made into scallion-pepper juice) 3 g

MSG 1 g

Shaoxing wine 15 g

soy sauce 10 g

peanut oil 150 g

starch (part as dry starch, part in egg white batter) 50 g

Instructions

Ingredient Preparation

Cut the cooked gluten into long strips and marinate with dry starch and soy sauce. Cut the water chestnuts into small slices. Gently pound the cattail shoot heads with the flat of a knife and cut into segments. Cut the mushroom slices in half and split the rehydrated bamboo shoot slices in half.

Blanching

Drop the cattail shoots, water chestnut slices, bamboo shoot slices, and mushroom slices together into a pot of boiling water. As soon as the water returns to a boil, lift them out, drain thoroughly, and squeeze out the excess moisture.

Initial Frying and Seasoning

Fry the gluten in oil heated to about half-hot (around 125°C) until it firms up, then remove and drain. Combine the fried gluten on a plate with the cattail shoots, water chestnut slices, bamboo shoot slices, and mushroom slices. Add the scallion-pepper juice, MSG, Shaoxing wine, and soy sauce to season, fold in the egg white batter, and mix until coated to form the "vegetarian duck."

Re-frying and Shaping

Heat peanut oil in the wok to about four-tenth hot (around 100°C). Lay the "vegetarian duck" flat in the pan and rotate it gently with a small spatula. Once it firms up, fold it over and use chopsticks to poke 4–5 small steam holes on the surface. Fry until the color turns jujube-red, then lift out and drain the oil.

Plating

Cut into diamond-shaped pieces and arrange neatly on a serving plate. Serve immediately accompanied by scallion whites and sweet bean sauce on the side.