Recipes that use Mock Chicken

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KAO FU (STEWED GLUTEN IN SWEET BEAN SAUCE)

 

300 g/11 oz gluten in small pieces

3 tablespoons oil

1 tablespoon dark soy sauce

1 tablespoon sugar

1 teaspoon five-spice powder

2 tablespoons rice wine or dry sherry

1 tablespoon sweet bean paste or hoi sin sauce

1 slice ginger root, peeled

2 teaspoons sesame seed oil

 

Preparation

Boil the gluten pieces in a pan of water for about 4 - 5 minutes or until they float to the surface. Remove and drain off as much water as possible.

 

Cooking

Heat the oil in a hot wok or pan. When hot, add the boiled gluten, stir for a few seconds and then add the soy sauce, sugar, five-spice powder, wine, sweet bean paste, crushed ginger root and about 125 ml/ 4 fl oz water. Bring to the bould and cook over high heat for 20 - 25 minutes or until there is very little juice left, stirring now and again to make sure that each piece of gluten is well covered by the gravy.

 

Add the sesame seed oil, blend well and serve hot or cold.

 

 

SAN SHIAN - THE THREE DELICACIES

 

250 g/9 oz winter bamboo shoots

100 g/ 4 oz oyster or straw mushrooms

275 g/ 10 oz fried gluten or deep-fried bean curd (tofu)

4 tablespoons oil

1 1/2 teaspoon salt

1 teaspoon sugar

1 tablespoon light soy sauce

1 teaspoon sesame seed oil

fresh coriander leaves to garnish

 

Preparation

Cut the bamboo shoots into thin slices. The oyster mushrooms can be left whole if small, otherwise halve or quarter them. Straw mushrooms cna be left whole.

 

Cooking

Heat oil in a hot wok or frying-pan, swirling it so that most of the surface is well greased. When the oil starts to smoke, add the bamboo shoots and mushrooms and stir-fry for about 1 minute. Add the gluten or bean curd together with salt, sugar and soy sauce. Continue stirring for 1 - 1 1/2 minutes longer adding a little water if necessary. Finally add the sesame seed oil, blend well and serve hot.

 

NB This dish can also be served cold. In that case, you might like to separate the three main ingredients, arrange them in three neat rows and garnish with fresh coriander leaves.

 

 

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