Craving the rich, savory flavors of traditional duck but seeking a plant-based alternative? Look no further than our delectable Quai Chai Duck (Braised Vegan Duck) recipe! This innovative dish masterfully mimics the texture and taste of braised duck using readily available ingredients and surprisingly simple techniques. Forget tough, chewy substitutes; our recipe delivers tender, succulent "duck" that will impress even the most devoted meat-eaters. The aromatic blend of spices, including star anise and cinnamon, creates a deeply satisfying and comforting flavor profile perfect for a cozy evening meal.
This vibrant, flavorful vegan dish is surprisingly easy to make, even for novice cooks. We’ve meticulously crafted a recipe that balances ease of preparation with exceptional results. Ready to embark on this culinary adventure and create a truly unforgettable vegan feast? Let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Knife
- Basket
- Brush
- Bowl
- Pan
Ingredients
- Tau h ki leaves: 5-6 leaves
- Tào h ki (Dried Tofu Sheets): 500g
- Chicken thigh mushrooms: 500g
- Mushroom stems: 500g (fresh or 500g dried, soaked)
- Vegetarian spices
- Ginger: small piece, crushed
- Salt: 1/2 teaspoon
- Sugar: 1 teaspoon
- Mushroom seasoning: 1 teaspoon
- Hoo chay oil: 1 tablespoon
- Five-spice powder: 1/4 teaspoon
- Pepper: a little more
- Tapioca starch: 1 bowl
- Vegetarian oyster sauce: 1 tablespoon
- Soy sauce: 2 tablespoons
- Chili sauce (or tomato sauce): 2 tablespoons
- Water: 1/2 cup +
- Cooking oil: 2 tablespoons
- Shallots (or Boro onions): 1 tablespoon, chopped
Step-by-Step Instructions
Step 1. Prepare the Vegan Chai Duck
- Wash chicken thigh mushrooms with diluted salt water. Cut off and discard the black heads.
- Blanch mushrooms in boiling water with ginger and salt for 1 minute. Drain.
- Slice mushrooms thinly or into circles, keeping large pieces.
- Marinate mushrooms with sugar, mushroom seasoning, Hoo chay oil, five-spice powder, and pepper.
- Cut Tào h ki into pieces matching mushroom size. Trim the edges of tau h ki leaves for easier rolling.
- Coat mushrooms in tapioca starch, shaking off excess.
- Wrap mushrooms and Tào h ki in tau h ki leaves.
Step 2. Steam and Fry the Duck
- Steam wrapped duck for 5 minutes. Let cool.
- Fry the steamed, cooled duck until golden brown on both sides over medium heat.
Step 3. Make the Chai Sauce
- Combine sugar, mushroom seasoning, vegetarian oyster sauce, soy sauce, chili sauce (or tomato sauce), and five-spice powder. Add water.
- Heat oil in a pan. Fry shallots until fragrant. Add sauce and simmer until thickened (5-6 minutes).
Step 4. Serve
- Coat the fried duck in the sauce briefly on both sides.
- Serve and enjoy!
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Choose large chicken thigh mushrooms for easier preparation.
- Don't make the layers too thick when wrapping; it won't be as delicious.
- Don't fry the duck when it's hot; it will be hard to get crispy. Let it cool after steaming.
- Fry the duck over medium heat to avoid burning.
- Cut the finished product along the grain of the oyster mushroom for a more beautiful presentation.
Nutrition
- Calories: approximately 1200-1500
- Fat: 40-50g
- Carbs: 150-200g
- Protein: 40-50g
FAQs
1. Can I make this recipe ahead of time?
Yes! The vegan duck can be prepared a day or two in advance and stored in the refrigerator. Reheat gently before serving.
2. What can I substitute for the seitan?
While seitan provides the best texture, you can experiment with firm tofu, but it might be slightly less firm. You may need to adjust cooking times accordingly.
This Crispy Vegan Chai Duck recipe proves that plant-based cooking can be both incredibly flavorful and satisfying. We hope you enjoyed the process as much as you will enjoy the delicious results. Now go forth and impress your friends and family with this unforgettable vegan masterpiece!