Juicy and tender Vegan Roast 'Chicken' (Asian-style) - 素烧鸡

By WoonHeng

Ingredients

Instructions

1. Trim the stems of the king oyster mushrooms with a brush, then slice off the tops. Bring a large pot or wok of water to a boil and prepare a bowl of ice water.
2. Season the boiling water with salt, then carefully add the mushrooms. Boil for about 10 minutes, turning and submerging them as they float, until the outer layer turns slightly grey. Test by inserting a cake tester into the stem; if it goes through easily they are done, otherwise cook about 1 minute more.
3. Remove the mushrooms and put the stems into the ice water bath.
4. Mix the mushroom seasoning, sugar, salt and five-spice powder in a bowl to make a salt rub.
5. Drain the mushrooms, pat a stem dry and gently squeeze out trapped water.
6. Place the stem vertically in front of you and slice it in a spiral, like peeling an apple, until you have a large cutlet. Score each side of the cutlet, flipping it, to flatten it. Repeat to make 4 cutlets.
7. Pat the cutlets dry if needed, rub both sides with the salt rub and rest for at least 15 minutes.
8. Whisk the soy sauce, maple syrup, mushroom seasoning and water in a bowl.
9. Cut the tofu skin in half and brush one side with the soy liquid until softened.
10. Stack two cutlets on one end of the tofu skin, fold the skin over them, tuck it under and fold in the sides to roll up. Brush the skin with the liquid as you roll. Repeat with the rest.
11. Heat oil in a non-stick skillet to 300°F (150°C), checking it is ready when a piece of tofu skin sizzles. Shallow fry the cutlets, turning with tongs, until golden brown, in 2 batches if needed.
12. Drain the cutlets on a rack to cool and stay crispy, then cut into bite-sized slices and serve with ginger-garlic sauce.

Summarized from WoonHeng's video. Watch it for the details.

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