Braised Vegetarian Chicken
This vegetarian chicken soaked in the broth is so good that I can eat several pieces on their own.
Ingredients
Steps
I used vacuum-sealed vegetarian chicken brought back from the South. Fresh vegetarian chicken would be even better.
Cut into 2 to 3 cm slices.
Fry or deep-fry in oil until both sides are golden brown.
Soak in hot water for a while. Either cold or warm water will do.
Pour out the excess oil from the wok. Add one star anise and a few Sichuan peppercorns to stir-fry briefly. Then pour the vegetarian chicken and water into the wok. The water should reach about two-thirds up the vegetarian chicken. Add some light soy sauce. If you prefer a darker color, add a bit of dark soy sauce. Add a pinch of sugar. Bring to a boil over high heat, then reduce to medium heat. Add 2g broth powder or chicken powder to taste. Check the flavor—typically no need to add more salt. Reduce the broth slightly before serving.
Garnish with chopped scallions, plate, and serve. It pairs well with rice or plain noodles, scallion oil noodles, etc. A bite reveals it’s soaked full of broth, tender and flavorful. Delicious!