I recently came across a recipe for Cha Lua Chay which is a vegetarian Vietnamese ham, but after some thought I felt like it had a closer resemblance to chicken. With a few tweaks to the flavor I feel like we have a deli style Chick un Roll that can be sliced, chunked, or even breaded and fried!
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Banana leaves
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Canned Jackfruit
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Soy Skin Chicken inspired by Cha Lua Chay

Prep: | Cook: | Yield: Makes 2 chick un logs | Total: |
Tightly packed soy skin with a very dense meaty flavor!
You'll Need...
- 1 pound fresh or frozen soy skin
- 1 can jackfruit
- 4 cups or water
- 1 tsp sesame oil
- 4 tsp mushroom seasoning (or vegan chicken stock flavor)
- 1 tsp nutritional yeast
- 1 tsp poultry seasoning
- salt
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce
- black pepper
- 1 tbsp sugar
- 1 tsp tapioca starch
Directions
- Simmer water over medium heat
- adding sesame oil, mushroom seasoning, nutritional yeast, and poultry seasoning
- Add drained and cleaned jackfruit (removing seeds)
- cut or tear soy skin into smaller pieces and add to simmering water a little at a time
- allow soy skin to soften up only around a minute and pick soy skin out of water and place into colander
- lightly salt each later with kosher salt
- continue softening up soy skin until complete
- allow water to boil off jackfruit then pour jackfruit into colander
- press as much water out of mixture as possible
- Season with remaining seasoning
- then using a knife cut up and slice into smaller pieces
- Place half the mixture onto a large square of parchment paper
- squeeze very tight and roll into log
- folding ends in then wrap with foil
- NEEDS to be VERY TIGHT or it will fall apart
- secure with butchers twine VERY TIGHT
- Let sit in refrigerator for at least an hour
- steam for 45 minutes to an hour
- enjoy