Vegetarian Teriyaki Chicken 素照烧鸡
Vegetarian Teriyaki Chicken is a quick and easy vegan meat-free version of the classic teriyaki chicken. Crispy deep fry battered mushrooms, glazed with a sweet and sticky homemade vegan teriyaki sauce - this dish tastes just amazing!
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Servings: 4 persons
Ingredients
Ingredients:
- 300 grams pearl mushroom, oyster mushroom
- 10 grams glass noodles
- 10 grams ginger, peeled and chop
- 30 grams tomato, 1 small to medium size
- 30 grams cucumber, 1 cut section
- 1 tbsp sesame seeds, toasted
Teriyaki Sauce:
- 2 tbsp light soy sauce
- 1½ tbsp cooking wine
- 1½ tbsp honey
- 1½ tbsp sugar
Batter:
- 75 grams rice flour, sieved
- 60 grams all-purpose flour
- 1 cup water
Have ready the main ingredients to make the dish.
First briefly rinse the pearl mushrooms. (Do not soak the mushrooms). Pat dry and tear apart the mushrooms. Place in a bowl and sprinkle salt. Mix well and set aside for at least 10 minutes.
Meanwhile cut tomato and cucumber into small pieces. Also chop finely the ginger.
Have ready all ingredients to make the teriyaki sauce.
In a bowl, add all ingredients and mix well the teriyaki sauce. Set aside for later use.
Have ready all ingredients to make the batter.
Put all batter ingredients into a bowl. Add water in batches till a smooth batter is formed.
Heat up oil in a wok. When bubbles form around chopstick put in the oil, the oil is ready for frying. Deep fry some glass noodles for garnish. Place the fried glass noodles on a serving plate.
Prepare to deep fry the mushrooms. Before that, gently squeeze out the fluid from the mushrooms working with one handful at a time.
Directly put the squeezed mushrooms into the batter. Mix well and make sure the mushrooms are completely coated with the batter. And we are ready to fry the mushrooms.
Gently place the batter coated mushrooms into the hot oil and on medium heat, fry till golden brown. Let mushrooms fry for 4 minutes before flipping to allow mushroom to firm up its shape. Remove from wok and set aside.
Leave a little oil in wok. Sauce minced ginger till fragrant. Pour in the teriyaki sauce. Using low heat, cook till sauce is bubbling and thickened. Next add the fried pearl mushrooms and mix to coat the mushrooms with the teriyaki sauce. Off heat and add in the cut tomatoes and cucumber. Mix together and we're done. Transfer to the serving plate and garnish with toasted sesame seeds.
Topped everything with some sesame seeds and more teriyaki sauce for a super tasty and satisfying meal. Enjoy!
Instructions
Prepare Ingredients:
Prepare Teriyaki Sauce:
Prepare Batter:
Cook Vegetarian Teriyaki Chicken:
Enjoy!
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Recipe Video
Notes
- Do not soak the mushroom. Just lightly rinse to retain its flavour.
- When cooking pearl oyster mushrooms, preserve their velvety texture and flavour by keeping them from absorbing excess moisture. Use a paper towel to dry the mushrooms entirely after you rinse them.
- Squeeze as much liquid from the marinated mushroom before putting into the batter. This can enhance the crunchiness of mushroom when deep fried. But there is no need to thoroughly removed all the liquid. Just whatever liquid in 1-2 squeeze.
- Leave mushroom to fry on one side for about 4 minutes before flipping so that the mushrooms can retain its shape.
- When cooking the teriyaki sauce, cook on low heat till sauce has thickened before adding the fried mushrooms. Toss well with the sauce to make sure all the mushrooms are coated.
- Off heat before adding diced tomatoes and cucumber so they are not overcooked.
NUTRITION
Calories: 205kcal · Carbohydrates: 40g · Protein: 7g · Fat: 2g · Saturated Fat: 0.3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Sodium: 522mg · Potassium: 426mg · Fiber: 3g · Sugar: 6g · Vitamin A: 107IU · Vitamin C: 2mg · Calcium: 33mg · Iron: 2mg