Mock Chicken (Buddhist)
Yield
1 batchPrep
25 minCook
45 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable stock
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 | teaspoon |
salt
|
|
| 8 | each |
bean curd sheets
dried, soaked to soften |
*
|
| 1 | x |
peanut oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable stock
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
sesame oil
|
|
| 5 | ml |
salt
|
|
| 8 | each |
bean curd sheets
dried, soaked to soften |
*
|
| 1 | x |
peanut oil
|
*
|
Directions
Dried bean curd can give a surprisingly realistic impression of meat products.
Bring stock, soy, sugar, sesame oil and salt to boil.
Cool. Fold bean-curd sheets into oblongs (approximately 4 by 8 inches) and stack the sheets on top of each other, spooning the stock mixture between each layer.
Roll stacked sheets into oblong loaf, wrap in cheesecloth and steam on rack over boiling water for 20 minutes.
Remove cheesecloth and fry loaf in deep oil until golden.
Drain and cut into ½-inch diagonal slices.
