Braised Suji (Vegetarian Chicken)
A classic Chinese vegetarian dish using tofu skin rolled into chicken-like shape, braised in a savory soy sauce glaze - hearty and full of flavor.
Ingredients
11 items- Dried tofu skin (qianzhang) 300 g
- Kitchen twine some
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 15 g
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 leaves
- Ginger 3 slices
- Scallion 1 stalk
- Vegetable oil as needed
Nutrition
Steps （8 steps）
Soak dried tofu skin in warm water for about 10 minutes until softened. Drain and cut into strips about 15 cm wide.
Stack the softened sheets, then roll tightly from one end into a cylinder. Tie firmly with kitchen twine to prevent unrolling during steaming.
Place the roll in a steamer. Steam over high heat for 20 minutes until set. Cool, remove twine, and slice into 2 cm thick rounds.
Heat a non-stick pan with oil over medium heat. Fry the tofu slices until golden brown on both sides, about 3-4 minutes. Remove and set aside.
In the same pan, sauté ginger slices and scallion sections until fragrant. Add light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves, and enough water. Bring to a boil.
Add the fried suji slices. Return to a boil, then reduce to low heat and simmer for 15 minutes, turning once for even color.
Increase heat to high to reduce the sauce, shaking the pan occasionally. Cook until the sauce thickens and coats the suji pieces.
Arrange the suji slices on a plate, drizzle the remaining glaze, and garnish with chopped scallions or red chili rings. Serve hot.
Tips
Roll the tofu skin as tightly as possible to prevent unraveling. Frying adds texture and flavor. Do not over-simmer or the slices may become mushy.
You May Also Like
More recipes you might enjoy
Rice Noodle Rolls (Cheung Fun)
Thin, silky rice noodle rolls filled with succulent shrimp, drizzled with a sweet-savory soy sauce—this classic Cantonese dim sum dish is a morning tea favorite. Making it at home brings authentic texture and flavor to your table.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.