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

Hello everyone, this is Woon Hing. Today, let's make another veganized dish using king oyster mushrooms, Shao Ji, Asian style vegan roast chicken. First, prepare the mushrooms. I cut off the top and reserve it for other dishes, but you can always include them just like my vegan lemon chicken recipe. Boiling the mushrooms has two functions. One is to create that juiciness in the filling, and the second is to make it easier to slice them into cutlet. Now, using a sharp knife, slice the mushroom in a spiral motion like how you peel an apple, and try to keep it in one piece without breaking it apart. It does take some practice, but a sharp knife and a slower motion will help. Because the mushroom will curl up like that, I like to score both sides so it stays down and look like a cutlet. The cutlet is very juicy and slippery, so be careful when you score it. You can also pat it dry with towel before you cut it if you prefer. This time, I'm using a salt rub to season the cutlet, but if you like the vegan lemon chicken flavor, you can use that marinade as well. Rub both sides of the cutlet generously with the salt rub you just prepared, and let them marinate for at least 15 minutes for the mushroom to fully absorb the seasoning. Then, to make a thicker filling, stack two cutlets together, so getting a similar size stand will make it easier for this step. To wrap the cutlet, you only need one sheet of tofu skin or yuba. This is the similar ingredient that I use to make my vegan drumsticks with, and it can be found in the freezer section at any well-stocked Asian market. Instead of using water to soften the skin, make a quick soy sauce marinade for a more flavorful outer layer. Brush your tofu skin generously with this marinade, and you can see the skin will slowly turn softer. Then, top it with stacked cutlets. Simply wrap it like a gift by sealing all the opening, and you may find that the tofu skin has a dry edge. You can cut it off with a pair of scissors to prevent them from puncturing the skin when you're folding it, or just carefully wrap it over the skin like how I do it here. Also, for each fold, apply more of the marinade to make sure the skin is well seasoned. This marinade will create a deep dark brown layer when fried that resembles a roasted tofu skin. Shallow pan-fry the cutlet until golden brown, seam side down, and you'll need to turn the cutlet a few times during this process to get an even color. If the tofu skin browns too quickly, lower the heat. Once the cutlet is cool enough to handle, cut it into bite-sized pieces. The marinated tofu skin adds such a great color and flavor to the dish once they're fried. Tofu skin, or yuba, is absolutely my favorite food to eat, and the star of the dish is definitely the boiled mushrooms that have this amazing tender texture and so juicy when you bite into it. I mean, just look at how succulent it is! This dish is perfect with some flavored rice like my char siew fun, or feel free to eat it as is with some homemade ginger garlic chili sauce. It is so good. Give it a try. Thanks for watching. Don't forget to share and subscribe. Have a fantastic day. Bye.