Description
A Taiwan Su Shi masterpiece: compressed yuba 'Su Ji' fried then simmered in sweet/spicy soup. More elastic than real chicken; a diet staple.
Restaurants serving Braised Vegan Chicken (Su Ji)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Su Ji
- Soy sauce
- Thick soy sauce
- Rock sugar
- Star anise
- Cinnamon
- Oil
Instructions
- [Authentic Recipe]
- [Bare Fry] Slice cylindrical Su Ji. Shallow-fry until golden and tiny surface bubbles form. These become pockets for the sauce.
- [Sweet/Spicy Stock] Boil stock with soy, thick soy, a little black vinegar, rock sugar, star anise, and cinnamon.
- [Emulsion Simmer] Add Su Ji and simmer for
- mins until the layers loosen and soy oil thickens the soup. Traditional wisdom providing more satisfaction than real meat.
Learn more Spice, substitutes, tips
Key spices
Sweet star anise/cinnamon aroma and burnt soy scent
Substitutes at Japanese supermarkets
Atsuage, Aburaage
Pairing
White Rice、Oolong tea
Trivia
[For Health Conscious] The mille-feuille structure leaks juice; you'll truly illusion it's chicken if you eat it with your eyes closed.
Eating tips & etiquette
[Unique Eating] Cool it down, top with massive cilantro and scallions, drizzle with sesame oil, and eat as a salad!
Allergen
Soy, Wheat (from soy sauce)