「素食」年夜飯桌上的家鄉菜：純素重慶麻辣雞 |【Vegan】Spicy Chicken, But with Tofu Skin

This dish is inspired by Chongqing Fengdu's Spicy Chicken. It is so delicacy that Chongqing people enjoys very much. It is a cold dish that usually appears in the New Year’s Eve dinner . I decided to make a vegan version and I replaced the chicken with bean sticks. Bean sticks are chewy and have many layers of flavours. It tastes delicious after brining and seasoning. The traditional method is heavy in oil and spic. This vegan version I made is lighter in tastes. If you can get bean sticks, it's a must-try.
这道菜灵感来自重庆丰都麻辣鸡，是一道重庆人都非常喜欢的一道美食，年夜饭餐桌上出镜率很高的凉菜，后来我研究了这个素食版本，用豆杆代替了鸡肉，豆杆富有层次感，口感很有嚼劲，经过类似的调味，味道也很好吃，一定要试一试。传统版本重油、重辣、重麻，素食版本我做的比较清淡，适合大多数人尝试。

食材/Ingredients：
豆杆 3-5根 3~5 Dougan (Bean Stick)
莴笋头 1段 One Celtuce Leaves
素毛肚 1小把(可不加) A Handful of Vegetarian Tripe (optional)
鲜黑木耳 1小把 A Handful of Black Woodear Mushroom
油酥花生 1把(可以稍微多点) A Handful of Fried Peanuts
香菜 1小把 A Small Handful of Coriander
培香的芝麻 适量 Baked Sesame Seeds

卤水/Brine：
香叶 1片 1 Piece of Bay Leaf
八角 1.5个 1.5 Star Anises
山奈 5个 5 Aromatic Gingers
桂皮 1段 One Cinnamon Stick
茴香 3g Fennel Seeds
酱油 1大匙 1 Tbsp Soy Sauce
老抽 1小匙 1 Tsp Dark Soy Sauce
生姜 3片 3 Slices of Ginger

调味料/Seasonings：
红油 4大匙 4 Tbsp Chili Oil
辣子 1大匙 1 Tbsp Hot Pepper
生抽 1大匙 1 Tbsp Soy Sauce
香油 1大匙 1 Tbsp Sesame Oil
芝麻酱 2小匙 2 Tsp Sesame Oil
糖 1小匙 1 Tsp Sugar
醋 1/2小匙 1/2 Tsp Vinegar
卤水 120ml Brine
海盐 适量 Sea Salt
松茸粉 1/2小匙 1/2 Tsp Matsutake Powder

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