Braised Chinese Vegan Chicken

Method8 steps · about 40 min

1. 1

   Step 1: Use 500 g of the ready Chinese soy-sheet bundle called 素鸡. If frozen, thaw it in the refrigerator until it can be sliced, then cut into ¼-inch-thick rounds. Chop the 3 scallions and separate whites from greens; slice the ginger (3 slices) and measure the sauce ingredients. Have a wok or pan large enough to fry the slices in one layer.

   Uses 500 g ready Chinese soy-sheet vegan chicken (素鸡), sliced ¼ inch thick · 3 slices ginger · 3 scallions, chopped with whites and greens separated

   
2. 2

   Step 2: Heat the wok or pan over high heat until slightly smoking. Coat it with all 3 tbsp pan-frying oil, arrange all the prepared soy slices from step 1 in a single layer and reduce to medium heat. Fry until the first face is lightly browned.

   Uses 3 tbsp vegetable oil for pan-frying soy slices · All 500 g soy-sheet slices from step 1

3. 3

   Step 3: Turn the soy slices from step 2 and lightly brown the second face. Lift all the slices onto a plate, leaving the frying oil and drippings in the wok.

   Uses Soy slices frying with pan oil

   
4. 4

   Step 4: Over low heat, add the separate 1 tbsp sugar-melting oil and all 12 g rock sugar to the wok oil left after step 3. Stir gently until the sugar melts and dissolves completely.

   Uses Wok oil and drippings after lifting soy slices · 1 tbsp vegetable oil for melting sugar · 12 g rock sugar

5. 5

   Step 5: Add the 3 prepared ginger slices and all scallion white parts from step 1 to the melted sugar and oil from step 4. Cook for 1 minute.

   Add the braising liquids · 1 minUses Melted rock sugar with wok oil · All 3 ginger slices and scallion whites from step 1

   
6. 6

   Step 6: Add all 1 tbsp Shaoxing wine, 2½ tbsp light soy sauce, ½ tbsp dark soy sauce and 1½ cups water to the aromatics from step 5. Bring to a boil, cover and reduce to a gentle simmer for 5–8 minutes, checking from 5 minutes and occasionally during cooking. Keep enough liquid to braise the soy slices.

   Check braising sauce · 5 minUses Ginger and scallion whites cooked in sugar and oil · 1 tablespoon Shaoxing wine · 2 ½ tablespoons light soy sauce · ½ tablespoon dark soy sauce · 1½ cups water for soy-slice braising sauce

   
7. 7

   Step 7: Add all the lifted pan-fried soy slices from step 3 to the sauce from step 6. Turn gently to coat without breaking them, cover and simmer for 5 minutes, until hot through and flavored by the sauce.

   Check braised soy slices · 5 minUses All pan-fried soy slices from step 3 · Simmered soy braising sauce

8. 8

   Step 8: Uncover the braised soy slices from step 7 and gently stir in the scallion green parts reserved in step 1. Serve as four portions. For a cold serving, cool promptly and refrigerate within 2 hours, then serve chilled; keep the dish refrigerated until shortly before serving.

   Uses Hot braised soy slices and sauce · All scallion green parts reserved in step 1