Braised Chicken

Add a little five-spice powder and an appropriate amount of salt and mix well. Pour in a little water and mix well. Set aside. Cut the onion into small pieces, and slice the green onion, ginger and garlic.

Rinse the tofu skin in warm water. Take a piece of bean skin and apply a layer of sauce mixed with five-spice powder on it, then put another piece of bean skin on it, apply another layer of sauce, and so on, stack 5 neat bean skins.

Roll it up from one side. Don't roll it too tightly because it won't be easy to absorb the flavor. Don't roll it too loosely and it will fall apart when cooked.

The rolled tofu skin is tied with cotton thread to prevent it from loosening.

It is best to put a little oil in a pan, add the tofu skin rolls and fry until the surface is slightly brown, and you can press it repeatedly with a spatula. Remove and set aside.

Pour a little oil into the pot, add scallions, ginger, garlic, and onions and stir-fry until fragrant, then add star anise, peppercorns, bay leaves, and dried red chili peppers and stir-fry over low heat until fragrant.

Pour half a pot of water, add salt, soy sauce, sugar, cooking wine, and five-spice powder and bring to a boil.

Add the fried vegetarian chicken, bring to a boil, then turn to medium-low heat and simmer for about 20 minutes. If the soup does not cover the chicken, stir it a few more times.

Turn off the heat. Soak for more than half an hour. Or move the vegetarian chicken with soup to another container for soaking.

Cut into pieces and put on a plate, pour in a little sauce.

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