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Ingredients
- 3/4 c. Basic chicken stock
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Sugar
- 1 Tbsp. Oriental sesame oil
- 1 tsp Salt
- 8 x Dry bean-curd sheets, soaked to soften
- Â Â Peanut oil for deep-frying
Directions
- I got into the cookbooks looking for the Buddhist mock meat dishes and ran across a bunch of other "mock" stuff, some of it vegetarian and meant to satisfy the craving for meat and some of it meant to represent other ingredients not available at the time. This first recipe is for "Mock Chicken". I'm not sure if the use of chicken stock would be permitted to a strict Buddhist vegetarianI suspect notbut I imagine a hearty veggie stock could be substituted. Dry bean curd can give a surprisingly realistic impression of meat products.
- Bring stock, soy, sugar, sesame oil and salt to boil. Cold. fold bean-curd sheets into oblongs (approximately 4 by 8 inches) and stack the sheets on top of each other, spooning the stock mix between each layer. Roll stacked sheets into oblong loaf, wrap in cheesecloth and steam on rack over boiling water for 20 0minutes. Remove cheesecloth and fry loaf in deep oil till golden brown. Drain and cut into 1/2-inch diagonal slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 241g | |
| Calories 198 | |
| Calories from Fat 122 | 62% |
| Total Fat 13.79g | 17% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4410mg | 184% |
| Potassium 212mg | 6% |
| Total Carbs 15.74g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 13.13g | 9% |
| Protein 3.78g | 6% |
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