Vegan Hide and Seek "Chicken" (La Zi Ji)

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By Rice

Vegan Hide and Seek "Chicken" (La Zi Ji)

Name: Vegan Hide and Seek "Chicken" (La Zi Ji)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese, Asian
Ingredients: 280g vegan “chicken” (one package Tofurky Slow Roasted Chick’n); 150g shimei mushrooms; 1 teaspoon Shaoxing wine; 1 teaspoon light soy sauce; 1 teaspoon cornstarch; 1 tablespoon doubanjiang (fermented broad bean chili paste); 1 teaspoon Sichuan peppercorns; 1 tablespoon chopped ginger; 3 cloves garlic, thinly sliced; 3 scallions, white and green parts sliced lengthwise and divided from the chopped dark green parts; 1 cup whole dried chillies; 1 teaspoon Shaoxing wine; 1 teaspoon brown sugar; 1 teaspoon sesame seeds

5 steps

Prep:15minCook:15min

La Zi Ji is a Sichuan dish with many nicknames including Chongqing Chicken, Firecracker Chicken and Hide and Seek Chicken. I love the name Hide and Seek Chicken because it really describes the experience of digging through the heap of chillies to get to the tasty bits. Hide and Seek Chicken is easily made vegan by changing up the poultry for vegan chicken products, tofu, or chickwheat! The recipe serves 2 – 4 people. Prep time: 15 minutes, Cook time: 8 – 15 minutes.

Updated at: Thu, 17 Aug 2023 12:27:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories442.7 kcal (22%)

Total Fat15 g (21%)

Carbs47.3 g (18%)

Sugars4.8 g (5%)

Protein37.5 g (75%)

Sodium728.7 mg (36%)

Fiber14.9 g (53%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

280gslow roasted vegan chicken

vegan

150gshimeji mushrooms

1 teaspoonshaoxing wine

1 teaspoonlight soy sauce

1 teaspooncornstarch

1 tablespoondoubanjiang

fermented broad bean chili paste

1 teaspoonsichuan peppercorns

1 tablespoonginger

white and green parts sliced lengthwise and divided from the chopped dark green parts

1 cupwhole dried chillies

1 teaspoonshaoxing wine

1 teaspoonbrown sugar

1 teaspoonsesame seeds

Instructions

Step 1

Marinate the vegan “chicken and mushrooms: Cut or tear the vegan chicken into bite sized pieces. Combine them in a large bowl with the mushrooms, Shaoxing wine and light soy sauce. Mix well. Add the cornstarch and mix well again. Make sure you have all your ingredients measured out and ready to go before heating up your wok or large pan.

Step 2

Using the high-heat cooking oil of your choice (like canola, peanut, etc), generously coat the bottom of your wok or pan. Turn the heat to high, wait until the oil is hot and add a layer of mushrooms and vegan chicken. You may do this in two or more batches so the ingredients don’t overlap. When the bottom is golden brown, Flip and cook the other side. Remove the ingredients to drain on a plate and continue cooking the rest, adding more oil if you need to.

Step 3

When all the mushrooms and vegan chicken are nicely browned, scrape away any stuck on bits from the wok/pan and add the Sichuan peppercorns and Fermented Chili Bean Paste (doubanjiang). Turn the heat down to medium low to prevent the paste from burning. Use a spatula to break up the beans in the paste and let cook until the paste and the peppercorns are fragrant; about one minute.

Step 4

Add the chopped ginger, sliced garlic and sliced white and light green parts of the green onions. Turn the heat a bit higher and stir-fry for about a minute. If you find the paste sticking to the bottom of the pan, drop in a splash or two of water to help it release. Add the whole dried chillies.

Step 5

Add the vegan chicken and mushrooms back into your wok and fold in. Add the brown sugar, remaining Shaoxing wine, and sesame seeds. Fold to combine all the ingredients thoroughly. Garnish with the chopped dark green onion parts and serve. Enjoy!

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