Braised Vegetarian Chicken

Name: Braised Vegetarian Chicken
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Vegetarian chicken; a little salt; 1 piece Dried chili; Some crystal sugar; a little Soy sauce; 1 piece star anise; 1 piece garlic; Some ginger; Some Cooking oil; a little Cooking Wine

by Su San Feifei

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I was young, I didn't like to eat soy products because I didn't think it tasted. When I grew up, I realized that the so-called tasteless at that time was just unsavory. Now I have gradually mastered the cooking techniques of soy products and made delicious soy products, so I love to eat soy products now. Vegetarian chicken is a soy product that is often made at home. The key to the taste is deep-frying (fried) and soaking in marinade. This is not only delicious, but also tender and juicy. It is enjoyable every bite. It is also a good choice to make Su-style noodle soup toppings. In Su-style noodle soup, vegetarian chicken is a very common topping and is very popular among people.

Braised Vegetarian Chicken

1. The vegetarian chicken is cleaned and soaked in salt water for about 15 minutes.

2. After washing clean, cut into slices about 1.5 cm. Don't be too thin, and make it too thin to make it tasteless.

3. Start the frying pan, put the vegetarian chicken in the frying pan, deep-frying or frying, this is fine.

4. When one side is golden, turn it over and continue frying or frying.

5. When both sides are golden, take it out and set aside.

6. Leave a little oil in the pot, add chili, star anise, garlic, ginger, and sauté until fragrant.

7. Add the vegetarian chicken to the pot and stir fry gently.

8. Add rock sugar, light soy sauce, dark soy sauce, cooking wine, and salt.

9. Joining the meeting, no vegetarian chicken. After the high heat is boiled, simmer for 5 minutes on low heat, then turn off the heat, do not open the lid, and continue to simmer for 1 hour.

Tips:
There must be plenty of soup. The fried vegetarian chicken will not fully absorb the juice until it is soaked in the soup and become soft and juicy.
The taste is not inferior to the veggie chicken toppings in the noodle shop. The Su-style veggie chicken is sweeter, and I put a pepper, which is sweet and spicy, which is just right. Modern people prefer a slightly spicy taste.