Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin :
🔖 Certification :
🛍 Product Information :
Using Canadian non-organic modified soybeans, the taste of the beans is more fragrant and rich. The production process does not add any preservatives and chemicals, the ingredients are soybeans, water and sugar (original flavor).
Brand & Product
- Brand: Chang Le Vegetarian (常樂素食)
- Chinese name: 素雞 (su ji)
- English name used here: Steamed Bean Curd Rolls
- Type: Traditional rolled tofu-skin product — classic Chinese mock chicken, not a Western-style plant-meat nugget
Chang Le began as a Causeway Bay restaurant known for handmade Taiwanese-style vegetarian mock dishes such as Dongpo pork, squid and tendon, with a refined, low-MSG style. A “Chang Le” frozen line of restaurant-style vegetarian ingredients also appears on the market. Check the pack for net weight, ingredients, and whether the batch is vegan or allows egg or dairy.
What It Is
This is not chicken. Traditional su ji uses thin tofu skin (yuba / fu pei / qianzhang / fresh doubao), seasoned, rolled tightly in layers, tied or wrapped, then steamed or braised until compact. Once cool it slices into thick pieces or shreds. The cross-section shows stacked sheets, vaguely like pressed poultry or a braised loaf.
Do not confuse it with dim sum “fresh bean curd rolls” (鮮竹卷). Those wrap a filling — classically pork and prawn — in tofu skin. This product is the rolled skin itself and usually has no meat filling.
Flavour & Texture
The base flavour is clean soy. Braised versions pick up soy sauce, five-spice or sesame oil. Texture is tender-chewy with layers — finer than fried mock-chicken cutlets, firmer than silken tofu. Plain steamed it is mild; it takes on sauce well when braised or dressed cold.
Nutrition Highlights
Tofu-skin products typically supply plant protein, some fibre, and soy-related minerals such as calcium, iron, magnesium and phosphorus, depending on coagulant and recipe. Hong Kong Centre for Food Safety figures for “vegetarian chicken shred rolls” are about, per 100 g: 197 kcal, 11.2 g protein, 13.7 g fat, 10.1 g carbohydrate, 5.6 g fibre, about 103 mg calcium and 6 mg iron.
Values vary with oil, brine and frying. There is no animal cholesterol, but some commercial versions are high in sodium and fat — read the label and go easy on sauce and oil. Contains soy. Some products include gluten (soy sauce, wheat gluten) or allium “five pungents”; strict Buddhist vegan diets should verify the pack.
How to Cook
- Steam: After thawing, steam 8–15 minutes until hot through; slice and dress with ginger and spring onion or vegetarian oyster sauce.
- Braise: Cubes with shiitake, winter bamboo and tofu soak up sauce well.
- Cold salad: Steam, cool, shred; toss with cucumber, wood ear, coriander, sesame oil and vinegar.
- Stir-fry: Dice or slice for kung pao, black-bean pepper, curry or mixed vegetable “luohan” dishes.
- Soup: Thick slices add protein and bite to a vegetable broth.
Thaw first, or steam from frozen if the pack allows. Do not refreeze after thawing. Use promptly once opened.
Pairings
Shiitake, wood ear, lily buds, winter bamboo, greens, tofu, vegetarian oyster sauce, light soy, sesame oil, five-spice, dried tangerine peel, ginger. On a festive table it can stand in as one of the vegetarian “three offerings”; at home it is a protein centrepiece with rice or noodles.
Storage
Frozen: −18°C. Chilled fresh packs: follow the use-by date and keep sealed so they do not dry out. Do not refreeze after thawing. Eat soon after reheating.
How It Differs
| Product |
Difference |
| This su ji (steamed rolled tofu skin) |
Layered sheets, sliceable, classic vegetarian main |
| Fresh bean curd rolls (鮮竹卷) |
Usually filled dim sum; traditional versions often contain pork or prawn |
| Mock chicken cutlets / nuggets |
Textured soy plus crumb; fried snack texture |
| Mock goose / duck |
Also tofu skin, but different shape, brine and layering |
Useful for vegetarian menus, ceremonial offerings, home braises and cold plates. Confirm vegan status, alliums, allergens (soy / gluten) and storage temperature on the pack.
🥘 Recipes
Vegetarian Chicken with Sauce
Taste: Fragrant, soft and glutinous, fresh and delicious
Main ingredients: 300 grams of vegetarian chicken, 1 small piece of ginger
Seasoning: 1 tsp sesame oil, 1/2 tbsp soy sauce, 1 tbsp tempeh , 1 tsp pepper, 1 tsp refined salt, 1/2 tsp sugar
Production Method:
1. Put the vegetarian chicken into boiling water, boil for 5 minutes on low heat, remove and wash, drain the water, cut into thick slices, and put them on a plate; shred the ginger;
2. Crush the tempeh, add shredded ginger, sesame oil, pepper, soy sauce, sugar, refined salt, and sesame oil, mix well, pour over the vegetarian chicken, and steam in a steamer for 9 minutes.
Marinated Vegetarian Chicken Ingredients: Main Ingredients: Tofu Skin
Accessories: cucumber, tomato Seasoning: salt, monosodium glutamate, sugar, soy sauce, five-spice powder, cooking wine, star anise, pepper , bay leaves , pepper
How to make marinated chicken:
1. Wash the tofu skin with warm water, roll it into a roll and tie it with cotton thread, put a little oil in a pan, fry the tofu roll until the surface is slightly yellow and set aside;
2. Sit in a pan and pour oil over the fire, add onions, green onions, ginger, garlic, star anise, peppercorns, fragrant leaves, and dried chilies and stir until fragrant. Pour in an appropriate amount of water, add cooking wine, sugar, salt, monosodium glutamate, soy sauce, and five-spice powder. Bring to a boil over high heat, put in the vegetarian chicken, marinate for 15 minutes over medium-low heat, take out of the pan and put on a plate, garnish with cucumbers and tomatoes.
Features of marinated vegetarian chicken: strong five flavors, salty and palatable.
Steamed Cordyceps Boiled Chicken
Main ingredients : 400 grams of vegetarian chicken
Accessories : 10 grams of Cordyceps sinensis , 50 grams of shiitake mushrooms (fresh), 50 grams of winter bamboo shoots, 50 grams of pea sprouts
Seasoning : 3 grams of salt, 10 grams of cooking wine, 2 grams of pepper, 5 grams of ginger
1. Cut the vegetarian chicken into 1 cm wide pieces with a slanted blade; cut the shiitake mushrooms and winter bamboo shoots into slanted blades that are the same length as the vegetarian chicken, and set aside.
2. Remove the sundries from the pea shoots, pick off the tender tips and wash them for later use.
3. Put the Cordyceps in a small plate, pour in an appropriate amount of warm water, soak for half an hour, take out and wash them one by one with clean water.
4. Put slices of shiitake mushrooms and winter bamboo shoots in the middle of the vegetarian chicken, and then put slices of Cordyceps and ginger on top, and pour in the vegetable soup , which must be equal to the vegetarian chicken.
5. Put the vegetarian chicken on the drawer and steam for 40 minutes, take it out, and remove the ginger slices.
6. Bring the vegetarian soup to a boil, add refined salt, monosodium glutamate, cooking wine, and pepper, adjust the taste, sprinkle with bean sprouts, pour it into a vegetarian chicken bowl and serve. The key to making steamed Cordyceps boiled chicken:
This dish requires about 1000 grams of vegetarian soup.
Vegetarian Chicken Braised Pork
The way of making braised pork in the south of the Yangtze River is different from that in the north, which rarely uses spices such as five spices and star anise, and only uses fresh materials and just the right heat to reflect the original flavor of the food.
Ingredients : 500 grams of pork belly, 2 vegetarian chickens, appropriate amount of green onion and ginger.
Seasoning : soy sauce, rock sugar, chicken essence, rice wine.
Vegetarian Chicken Braised Pork
practice:
1. Cut the pork belly into pieces and blanch in water, wash off the floating foam with hot water, and cut the vegetarian chicken into hob pieces.
2. Heat oil in the pot, put in the vegetarian chicken and stir-fry over medium-low heat until golden and wrinkled on all sides, set aside for later use.
3. Use the original pot, add pork belly and stir-fry until slightly yellowed, add rice wine, stir-fry a few times, pour in soy sauce, stir-fry until the meat is completely colored, add boiling water to cover the meat, add rock sugar, add green onion and ginger , boil over high heat and simmer for an hour on low heat.
4. Add vegetarian chicken, add chicken essence, and simmer for another 20 minutes to half an hour.
Vegetarian Chicken Roasted Willow Matsutake
Main ingredients: 120 grams willow matsutake , 50 grams day lily , 200 grams oil skin Seasoning: 3 grams salt, 50 grams vegetable oil
Process method : fried.
Recipe origin : Cantonese cuisine .
Production Method:
1. Add refined salt and appropriate amount of boiling water, stir evenly, and sprinkle it on the tofu skin to make it soft.
2. Shuifa willow matsutake and day lilies cut into sections.
3. Heat the oil in a pan, add willow matsutake, day lilies and a little refined salt and stir-fry, then spread evenly on the tofu skin and roll into rolls, steam in a steamer for 8 minutes on high heat, fry in an oil pan until golden brown, and take out of the pan Drain the oil and serve on a plate.
Broccoli Vegetarian Chicken Horseshoe Mushroom Soup
Main ingredients: 200 grams of vegetarian chicken, 240 grams of water chestnuts , 240 grams of broccoli, 50 grams of carrots , 50 grams of shiitake mushrooms (dried)
Seasoning: 3 grams of ginger, 3 grams of white sugar, 3 grams of salt, 2 grams of pepper, 10 grams of sesame oil
Process method : cook.
Side dish area : baby recipes ; hot dishes, meat dishes; soup recipes.
Production method :
1. Wash the broccoli, pick into small florets, blanch for a while, pick up and soak in cold, drain the water;
2. Saute the broccoli with a little oil to remove the fishy smell;
3. Peel and slice ginger;
4. Soak the mushrooms until soft, remove the feet from the dry water, and chop them;
5. Vegetarian chicken cut into thick slices
6. Peel the carrots, wash and cut into pieces;
7. Peel the water chestnuts and wash them;
8. Burst ginger slices, add water and boil;
9. Bring the vegetarian chicken, water chestnuts, broccoli, carrots, and mushrooms to a boil, then cook over medium heat until all ingredients are cooked through, season with seasoning and serve.
Vegetarian Chicken Stir-Fry Mixed Vegetables
Material :
Vegetarian chicken - 1 piece
Celery - 1/2 catty Tang celery - 2 taels
Fresh lily - 1 tael
Red bell pepper - 1
practice:
1. Cut vegetarian chicken, celery, celery, red bell pepper and fresh lily into pieces.
2. Cook the celery, tangerine and red bell pepper in the soup and set aside.
3. After cooking a little oil, stir-fry the vegetarian chicken, cooked celery, Tang celery and red bell pepper.
4. Finally, add fresh lilies and seasonings, and fry for a while.
