Vegetarian Chicken Roll (Su Ji)
お肉の代わりに大活躍！スライスして食べる「大豆の丸太」
Description
A soy product used as a 'chicken substitute' in Chinese Buddhist vegetarian cuisine (Su Cai). Thin Dou Fu Pi (or Yuba) rolled into multi-layered cylinders, tied with string, and boiled/steamed into rock-hard logs. Slicing, frying, and braising in soy yields an intense bounce and satisfaction exactly like real meat.
Classification: Everyone, Ingredient, Soy Product, Yuba, Tofu Gan, Buddhist Cuisine, Stir-fry, For Braising
Shops selling Vegetarian Chicken Roll (Su Ji)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Water
- Nigari
Instructions
- [Typical Uses]
- [Hong Shao Su Ji (Braised Veggie Chicken)]: Slice into rounds, shallow-fry golden in generous oil, and braise with star anise, soy, and sugar (the most classic side dish in Shanghai homes).
- Julienne and fry with bell peppers or pork.
- Toss with black vinegar sauce as a cold salad.
Learn more Substitutes, pairings, tips
Key spices
High-density 'dense、chewy' bite rivaling meat、and soybean sweetness
Substitutes at Japanese supermarkets
Substitute with JP 'Atsuage' or 'Ganmodoki' (texture density differs)
Pairing
Soy/Star Anise Braise / Veggie Stir-fry / Cold Salad
Trivia
The biggest cooking point is NEVER braising it raw; 'ALWAYS deep-fry (or shallow-fry in generous oil) first'. Passing it through oil creates gaps between the layers, allowing it to absorb soy glaze to the limit like a sponge.
Eating tips & etiquette
Named 'Vegetarian Chicken', but it doesn't taste like chicken. It means 'rich in protein with a firm texture like chicken'.
Allergen
Soybeans