Droolworthy Vegan Sichuan Mouthwatering 'Chicken' (素口水鸡

De WoonHeng · 45 min

Ingredientes

Preparación

1. Thaw the doubao, unfold it into a large rectangle if folded, and press between paper towels to remove excess moisture.
2. 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 now and then to prevent burning.
3. Transfer to a plate lined with paper towel and wipe the pan clean.
4. Roughly chop the carrot, celery and cilantro stalks.
5. Heat the same pan over medium heat with 1 tablespoon oil. Sauté the vegetables for 1 minute until fragrant.
6. Add 2 cups water, 1 tablespoon soy sauce and ¼ tsp salt, and bring to a boil.
7. Carefully add the pan-fried doubao and submerge it with chopsticks, adding up to ½ cup more water if needed. Reduce to a low simmer and cook 3–4 minutes until softer. Keep at least ¼ cup of broth for the sauce.
8. Remove the doubao with tongs or chopsticks, shaking off excess liquid. Strain the broth and discard the vegetables.
9. In a bowl, stir the toasted sesame paste and sesame oil until smooth and thin.
10. Add the soy sauce, black vinegar, sugar, Sichuan peppercorn powder, mushroom seasoning and chili oil.
11. Stir in ¼ cup of the reserved broth until well combined. Adjust seasonings to taste and set aside.
12. Slice the braised doubao into bite-sized pieces and arrange on a serving platter with raised sides.
13. Spoon the sauce over the top, garnish with crushed peanuts and chopped cilantro, and serve immediately.

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