Vegan Sichuan Mouthwatering 'Chicken' (素口水鸡)
This vegan mouthwatering 'chicken' is made from doubao (fresh tofu skin normally folded in squares). It is delicious, protein packed, and appetizing, inspired by a chef at Wenshu Monastery, one of my most visited monastery in Chengdu.
Servings: 2
Ingredients
- 300 g doubao
- cooking oil for pan frying and braising
For Braising
- 1 small carrot
- 2 stalks cilantro
- 1 stalk celery
- 2 cups water
- 1 tbsp soy sauce
- ¼ tsp salt or mushrooms seasoning
For Sauce
- ½ tbsp toasted sesame paste
- ½ tbsp toasted sesame oil
- 1 tbsp soy sauce
- ½ Chinese black vinegar
- 1 tsp sugar plus more for taste
- ¼ tsp Sichuan peppercorn powder plus more for taste
- ¼ tsp mushrooms seasoning plus more for taste
- 3 tbsp chili oil
Garnish
- Handful crushed peanuts
- Handful chopped cilantro
Instructions
Prepare Doubao
- Thaw the doubao. If folded, unfold into a large rectangle (see photo). Press between paper towels to absorb excess moisture.
- Heat a large pan over medium-low heat with enough oil to cover the bottom.
- Pan-fry the doubao on both sides until golden brown, flipping occasionally to prevent burning.
- Transfer to a paper towel-lined plate. Wipe the pan clean for the next step.
Prepare vegetables for braising
- Roughly chop the carrot, celery, and cilantro stalks.
- Heat the same pan over medium heat with 1 tablespoon oil.
- Sauté the vegetables for 1 minute until fragrant.
- Add 2 cups water and season with 1 tablespoon soy sauce and ¼ tsp salt. Bring to a boil.
- Carefully add the pan-fried doubao. Use chopsticks to submerge it (add up to ½ cup more water if needed). Reduce to low simmer and cook 3–4 minutes until softer. Reserve at least ¼ cup broth for the sauce.
- Remove doubao with tongs or chopsticks, shaking off excess liquid. Strain the broth (save veggies for another use).
Make the sauce
- In a bowl, stir toasted sesame paste and sesame oil until smooth and thin.
- Add soy sauce, black vinegar, sugar, Sichuan peppercorn powder, mushroom seasoning, and chili oil.
- Stir in ¼ cup reserved broth until well combined. Adjust seasonings to taste. Set aside.
Assemble
- Slice braised doubao into bite-sized pieces and arrange on a serving platter (preferably one with raised sides to hold sauce).
- Ladle sauce over the top. Garnish with crushed peanuts and chopped cilantro. Serve immediately.