Shanghai Braised Vegetarian Chicken 上海紅燒素雞
We recently discovered a source of Shanghai style vegetarian chicken and so were able to make this truly yummilicious veggie dish. This Shanghai Braised Vegetarian Chicken 上海紅燒素雞 is deliciously creamy and tender and soaked thru with the five spice infused savory sauce.
- Prep time
- 2 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 roll Shanghai vegetarian chicken, defrosted
- 1 bowl iced water
- 10 dried lily bulbs
- 10 cloud ear fungus
- 1 tsp five spice powder
- 1 star anise
- 2 tbsp dark soy sauce
- 2 1/2 tbsp light soy sauce
- 1 tsp sugar
- 1 tbsp shaoxing wine
- 1 tsp salt
- 1 tsp sesame oil
Instructions
- 1
Soak the dried lily bulbs and dried cloud ears in room temperature water for 2 hours.
- 2
Prepare the vegetarian chicken: Unwrap the vegetarian chicken. Slice into slices 1/2 inch thick.
- 3
Prepare a pot with an inch of oil. When hot add in 'chicken' slices and fry until both sides are hardened. Check hardness by tapping with a chopstick.
- 4
When done frying slip 'chicken' slices into the bowl of iced water. The slices will expand.
- 5
Prepare the braise: To a large pot add the 'chicken' slices, reconstituted dried cloud ears and dried lily bulbs, five spice powder, dark soy sauce, light soy sauce, sugar, shaoxing wine and salt.
- 6
When the pot is boiling turn down to a simmer and let cook uncovered for 15 mins. The 'chicken' should be tender and soaked with the sauce without falling apart.
- 7
Drizzle sesame oil over and serve hot, tender, and super yummilicious!