Juicy and tender Vegan Roast 'Chicken' (Asian-style) - 素烧鸡

Made from just a few simple ingredients, this Asian-style vegan roast 'chicken' mushroom is so succulent and tasty. The marinated tofu skin (yuba) definitely gives this dish an amazing roasted look that you can't resist having a bite. This recipe is inspired by ‪@vegepapa877‬
Full recipe instructions: woonheng.com/a...
Blog: woonheng.com​
Instagram: / ​
Facebook: / ​
Pinterest: / ​
------------------------------------------------------------
Ingredients
4 large King oyster mushrooms ~1.2 lbs (550g)
1 large tofu skin yuba
Salt rub
½ teaspoon mushrooms seasoning
½ teaspoon sugar
½ teaspoon salt
dash of Chinese 5-spice powder
Marinade
1 tablespoon soy sauce
1 tablespoon maple syrup
¼ teaspoon mushroom seasoning
¼ cup of water
#veganchicken #veganrecipe #素鸡

[@Natty_kitty]

You are undoubtedly one of the most creative vegan vlogger around. This looks amazing; I love your channel

[@WoonHeng]

Aww, thanks so much for your sweet message. I am so glad you are enjoying the recipes. :-)

[@orbane9224]

You are such an incredible chef. Goodness!

[@annatorres79]

Such an amazing dish can't wait to try this at home

[@gaiagreen2690]

This channel is full of those moments when being vegan turns from calm everyday happiness to sudden outbursts of pure cosmic joy! 💥 Among so many fantastic videos and wonderful recipes on YT, sometimes one discovers a true gem like this, which is both very simple and so sophisticated, it is truly mindblowing. I have already shared this with everyone I know, vegan or not. Another gourmet recipe to take one to culinary heaven! I can only say thank you and - more, please!

[@WoonHeng]

Wow, thank you so much for your kind words. Hope you are having a great day!

[@Surindersingh-hi7tl]

@@WoonHeng it's was incredible. Well done chef 👏

[@earthynourish]

WoonHeng! I cannot thank you enough for all your delicious, healthy, easy and most importantly vegan South East Asian, Malaysian and Chinese cuisine. Ever since staying overseas, it’s so hard for me to find local Malaysian Vegan foods in Western Country. So thank you thank you thank you ❤️❤️❤️

[@WoonHeng]

Aww, thanks so so much for this wonderful note. I can totally relate as a Malaysian living abroad. I hope you are doing well and get to enjoy some of the recipes. Take good care and stay safe. ❤️❤️

[@hfvhyugsyugfsyugfs]

You're a genius!! Thank for your sincere efforts for sharing vegan recipes ❤ you

[@ncao]

I made it last night. It's little chewy, bc it's the mushroom. Thanks for sharing. LOVE it.

[@oldschoolpoet91]

you are a FREAKING genius!!!

[@hoalieu7852]

I made this dish for my family dinner tonight and everyone enjoyed it very much. Thanks for the recipe.

[@WoonHeng]

Glad you liked it! Thank you very very much!

[@hannahlee4934]

Love your recipes🥰. Thanks for sharing your creative and healthy recipes. I really love vegetables and mushrooms, I may not become fully vegan now but your recipes surely helps my journey there.

[@maryducnguyen6352]

Oh you are so amazing 🤩 love everything you created from real foods, quick , simple and delicious , thank you for sharing.

[@WoonHeng]

My pleasure 😊 Thanks so much!

[@Blueskies1180]

Holy Batman! I cannot wait to try this!!!!!!

[@laviahfruz8301]

Amazing idea

[@WoonHeng]

Thanks a lot

[@DDFLFosterKittens]

Finally made this today. Totally delish! Super interesting. I only used 3 king oyster mushrooms because all the packages at Hmart had either 2 or 3, so the cutlets were a bit thinner, but still very good. Will definitely add this to my rotation whenever I get to the Hmart as it's a 40 mile round trip.

[@WoonHeng]

Thanks so much Carol. I'm so glad you loved the recipe. thank you!

[@mahinalam882]

Your recipes are just amazing and super delicious! Keep up the GREAT work! 🙏

[@alonline139]

Wow wow 🤩 that’s super creative!!!

[@WoonHeng]

Glad you think so! Thank YOU!!

[@KingMias]

wow looks just like roast duck ! amazing 😻

[@panomaelodie290]

God bless you ❤️🧡💛💙💙💜🤎🤎 you're so creative

[@kenshingojyo]

👍Wow! Just amazing

[@WoonHeng]

Thanks a lot 😊

[@bellagg2896]

Amazing!! I love tofu skin & king oyster mushrooms ❤️ need to try this!

[@WoonHeng]

they are great combo. :-) Thanks so much Isabella. Hope all is well.

[@elsalisa146]

I’m loving and appreciateing this great vegetarian recipes. Thank you.

[@allsortsofstones]

One word from my perspective, incredible!!!!

[@IKeeperOftheGate]

Stumbled across your channel and HAD to subscribe! This looks fantastically like the non vegan one...can't wait to try it. Thanks for sharing with vegans like myself who can't cook like you, but learning how to BECOS of you... thanks WoonHeng 🙏🕉

[@WoonHeng]

Thanks a lot, Corbin. Hope you like them. :)

[@Ana2398]

You stopped showing on my FY TikTok page, so I’m following you here too. So happy! Your food is THE BEST

[@theshuriken]

you are a genius!

[@joannlazuardy]

Thank you so much for sharing the wonderful vegan dish! Stay healthy amazing lady 🌷😍😋❤️👏✨

[@piggyow2134]

Your vegetarian receipes are amazing ! Pls do a vegetarian Kway Chap the next time ☺️

[@sheinloongyap7898]

So good

[@WoonHeng]

thank you so much!

[@zepzour7391]

that looks amazing

[@WoonHeng]

hope you give it a try too. :0)

[@adrianbostanica4194]

My favorite vegan channel . Thank you for your recipes!

[@WoonHeng]

You are so welcome! thanks so much, Adrian! :-)

[@kushig2932]

My goodness that looks so yum!

[@WoonHeng]

thanks a lot, Kushi!

[@outtacontrol8387]

you have undoubtedly the most calming non-annoying Singaporean/Malaysian accent out there; I couldn’t even stand my mother’s side of the family’s accent let alone mine. Btw, what a fucking amazing recipe, keep up the innovative work!

[@WoonHeng]

wow, thank YOU so much for your sweet message. Hope you and your family is doing well. Stay safe. :-)

[@alejandracabrera2160]

these look really good. love your recipes

[@WoonHeng]

thanks so much, Alejandra. :-)

[@komtooncartoondrawings2562]

wow

[@WoonHeng]

thanks so much!

[@AbstractMan23]

looks excellent, thank you!

[@WoonHeng]

Glad you like it! Thanks so much!

[@julietkirlew5708]

Wow looks yummy 😋

[@WoonHeng]

thanks so much, Juliet. :-)

[@christianafcy]

this channel is amazing thank you !

[@fengchen6210]

Amazing!

[@WoonHeng]

Thank you! Cheers!

[@xael]

What an amazing recipe. Your video made me smile, thank you for that

[@sugeiypereira6647]

Looks amazing!!! So simple and clean. Thanks for sharing!

[@WoonHeng]

Thank you Sugeiy :-) Hope you give it a try and have a beautiful one. Best, WoonHeng

[@niginarazhabova]

I love your Channel💕

[@WoonHeng]

thanks so much Nigina! Hope all is well

[@pamsmith6998]

Beautiful. Can’t wait to try it.

[@daisiesblooming4144]

Looks absolutely delicious 😋

[@WoonHeng]

Thank you 😋

[@VeganVegetarianKitchen]

Woow .. it's really like "chicken" .. love this recipee & so creative idea

[@WoonHeng]

Thanks a lot 😊

[@akeemrollins2327]

lovely!

[@rekkhar8766]

Man, this reminds me of home 😢🇸🇬

[@WoonHeng]

I know! miss it too..

[@tomxaak]

daaang this looks good

[@WoonHeng]

thanks a lot!

[@elahalilovic8565]

Subscribed 🤤🥰

[@VegetarianKitchenRecipes]

Very creative idea, love .. love .. love it.

[@WoonHeng]

Thank you! Cheers!

[@HuongNguyen-il2dr]

I just made this and it is delicious!!! The flavor is top notch!!! The king oyster mushroom.. Omg. Just devine. The only downside is that my yuba doesn't soak the flavor so well. It taste amazing the first moment like a crusty east chicken and turn into soy skin the next second.. How can I improve that? Anybody an idea? As I have always this issue with yuba skin. I love cooking with it, but my husband complains about the soy skin flavor :(

[@WoonHeng]

Hello Huong, thanks so so much for sharing. YAY!! For the tofu skin, you can add more flavors to it. Once you wrap it, you can let it sit on your countertop longer and let it absorb all the taste. If you get those tofu skin like the one on this video, it soaks up the flavor easily.

[@HuongNguyen-il2dr]

@@WoonHeng I'm most definitely will cook this again and some day, when I get better at taking pictures of my food, I will try and post this and tag u on it! :D right now it just looks like a lot of blobs🙈

[@SmartCooking4You]

cool, yummy!

[@WoonHeng]

Thank you 😋

[@cruzramm]

This is brilliant. WOW

[@WoonHeng]

thank you!

[@gozerthegozarian9500]

Oh, this looks so delicious! Hm, I wonder if one could make the cutlets ahead and freeze them, or if that would ruin the texture...Anybody here who tried this? Thank you in advance for any reply!

[@WoonHeng]

Hey there, the mushrooms' texture will be affected slightly but the taste will be fine. If you prefer to make a big batch and freeze them, I suggest that you do that after you cook them. This way it's easier for you to recook when ready to eat. Hope that helps.:)

[@gozerthegozarian9500]

@@WoonHeng This is very helpful indeed, thank you so much!

[@konchoktrinley5438]

Really tasty. Thank you Woon Heng. Malaysia Boleh!

[@WoonHeng]

Thanks so much! Selamat Hari Merdeka. :-)

[@mentaritravel1004]

yes !!

[@WoonHeng]

yay!

[@neilyaremchuk6798]

Outstanding. Easily replicates roast chicken or duck.

[@WoonHeng]

Agreed! :)

[@familyc3026]

It looks so appetizing. After putting everything together, must it be pan fried right away or could wait for awhile to let the tofu skin soak up the sauce? Thanks for sharing.

[@WoonHeng]

Hey there, yes, you can! it's best to let it soak up. Thanks for checking. :-)

[@chongkuenthye2628]

Apply some starch on the mushrooms surface will be more crunchy n stick well 🧘🧘🧘

[@lkhagvaatsengel7211]

❤️🍀

[@WoonHeng]

thanks bunches!

[@jahninapamintuan1849]

Omg!

[@WoonHeng]

Hope you give it a try too! :-)

[@jahninapamintuan1849]

@@WoonHeng i have and its a great success and my mind is blown! I was wondering if this will work if I baked this instead of frying?

[@jaymayhoi]

delicious!

[@WoonHeng]

Many thanks!

[@frankchen4229]

stick it in a convection oven to crisp it further

[@simonavisco]

Love love love this! Quick question, rice paper to sub the soya skin? Local asian shop don't carry the skins... 🙏

[@WoonHeng]

Hey Simona, yes it will work. :-) It has a different texture but it's a good wrapper to hold the mushrooms. You probably won't be able to include two cutlets though. Good luck, yeah and let me know how it goes. :0)

[@simonavisco]

@@WoonHeng thank you for your answer 👍 yeah, don't think the wraps are big enough to hold 2 cutlets, but I'm thinking of folding one cutlet instead, so to make it 'meatier' than just using 1 unfolded mushroom. Will let you know how it turns out 🙌🙏

[@myho620]

👍

[@adhiantos]

Oh my goodness I can finally have my shao ji again T_T

[@WoonHeng]

yup yup! pair with the flavored rice (google char siu fan) and ginger chili sauce -- oh my, so good!

[@bangkokkaren7618]

This looks fabulous. I love your idea/technique of cutting the mushrooms into fillets. I'm definitely going to work on that. Do you have any ideas for using dried mushroom stems?

[@WoonHeng]

Hello bangkok karen, thanks so much. dried mushrooms stems can be rehydrated and add to patties or in soup for the fibery texture.

[@plant-basedlover6058]

Mama mia!!!!!

[@WoonHeng]

xoxo, thank you!

[@analidiajulian167]

Hello, plis puedes permitir los subtítulos en español? Thanks.

[@WoonHeng]

It should be: 素烧鸡 :-)

[@Mel-lf9ky]

I wonder if i could marinate them overnight in the fridge before frying the next morning?

[@charznotebook8777]

This looks incredible! I absolutely love mushrooms so I have to make this sometime. 😋😋What brand mushrooms seasoning do you use?

[@WoonHeng]

Thanks so much. I used Po Lo Ku.

[@charznotebook8777]

@@WoonHeng Thank you so much! 😊And thanks for this amazing recipe!

[@honorhonor404]

Hi, the yuba salty or not? Our place salty..thank u..be safe

[@WoonHeng]

not at all, I'll have to marinate it.

[@honorhonor404]

@@WoonHeng can i buy unsalty yuba online? Can u give me the link? Here very salty..thank u..be safe sis

[@kerstinu.4612]

Excuse me,but what do you mean by mushroomseasoning??is it a mixture u can buy in asiashop??to be more pecise is it a liquid made from mushrooms, or a rub made for seasoning mushrooms?? In germany these things arent very common sadly

[@WoonHeng]

Hi Kerstin, yes, It's a tiny granule like made from mushrooms. Some brands have them in powder form and some have it in liquid form. You can replace it with vegetable bouillon if you can't fine them. :)

[@KazukoStarz]

Hi woon heng, the tofu yuba skin that I used is kind of salty by itself. Is your salty too? Or do u know of a brand of yuba that is not salty? Cos when I cooked mine, the whole thing became so salty haha......

[@KazukoStarz]

Hi Woon Heng! :) What could be the best substitute for mushroom seasoning and maple syrup with? As I don't have them in my house,m

[@WoonHeng]

Hi Zhi Tong, for mushroom seasoning, if you can find chicken seasoning (usually don't have meat in it) that will work. For maple syrup, you can use sugar, but make sure that you dissolve it completely.

[@thornacopia]

If I put a cornstarch slurry in between the boiled mushroom and yuba, do you think it would stick together?

[@WoonHeng]

you need to make it into a thicker paste to stick them. Hope that helps. :-)

[@BKIndra5]

Hi madam, can I use rice paper instead of tofu skin?

[@jazminatos]

Can you bake it instead of frying?

[@amai3561]

Live this, but my knife skills are really terrible.

[@tina6450]

Vegan LAMB AND CHICKEN?? WTF

[@tina6450]

Wtf