Ingredient and Portion
Vegetarian chicken with green vegetables 菜膽素雞
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From Maria Submit
Vegetarian food need not be bland and tasteless. This imitated chicken dish has a light yet wonderful flavour, and because little oil is used during cooking, this is quite a healthy choice for family dinners.
Average
50 mins
Fresh beancurd 3 sheets
green mustard or choice of green vegetable 600g
baking soda 1/2tsp
green mustard or choice of green vegetable 600g
baking soda 1/2tsp
Seasoning
Sauce(I):
water or water from soaking mushrooms 2cups
salt 1 1/4tsp
sugar 1/2tsp
Stock:
water 2/3 cups
cornstarch 1 1/2 tsp
salt 1/4tsp
mushroom water 4tbsp
oil 1tbsp
wine 1/2tbsp
Sauce (II):
oil 1tbsp
wine 1tbsp
mushroom water 1/2cup
water or water from soaking mushrooms 2cups
salt 1 1/4tsp
sugar 1/2tsp
Stock:
water 2/3 cups
cornstarch 1 1/2 tsp
salt 1/4tsp
mushroom water 4tbsp
oil 1tbsp
wine 1/2tbsp
Sauce (II):
oil 1tbsp
wine 1tbsp
mushroom water 1/2cup
Method
Heat sauce (I).
Cut fresh beancurd sheets into rectangular pieces, and soak in sauce(I) for a few minutes, then steam over hot water for 5 minutes. Let cool.
Heat oil in wok, shallpw fry beancurd sheets. Drain away excess oil, then arrange on serving plate.
Wash and trim vegetables,and boil in sauce(I) until soft and arrange on plates.
Bring stock to the boil, stir in sauce (II), then pour over beancurd sheets and vegetables.
Cut fresh beancurd sheets into rectangular pieces, and soak in sauce(I) for a few minutes, then steam over hot water for 5 minutes. Let cool.
Heat oil in wok, shallpw fry beancurd sheets. Drain away excess oil, then arrange on serving plate.
Wash and trim vegetables,and boil in sauce(I) until soft and arrange on plates.
Bring stock to the boil, stir in sauce (II), then pour over beancurd sheets and vegetables.
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