Step 1

Slice your block or blocks of tofu into 3/4 to 1-inch thick slabs. Place them on a tray and then leave to freeze at least overnight to harden. No need to press the tofu or squeeze out the liquid before freezing (because you’ll want the water inside the tofu to crystallise and create the amazing texture!)

Step 2

After freezing the tofu, leave it to thaw in room temperature until the ice has melted.

Step 3

When soft, carefully squeeze out the water from the tofu. I did this by carefully placing a slab of tofu between my palms and flattening it to squeeze out the liquid. The tofu will be very delicate at this point so be careful not to over squeeze it since it can easily break apart. Squeeze out the liquid from the remaining tofu.

Step 4

In a deep plate or bowl, add the veg broth/chick’n broth and shoaxing wine or other rice wine (if using). Add the slabs of thawed tofu and rub some salt on each side of the tofu. Do note that if your broth is already salty, you can skip the salt! Leave the tofu to soak for 10-15 minutes.

Step 5

You can see the step-by-step photos above.

Step 6

Meanwhile, rehydrate the dried tofu skin by soaking it in a plate of warm water. (If you’re using fresh tofu skin, you can skip this step.)

Step 7

Place two sheets over each other on a flat surface.

Step 8

Place some of the chick’n chunks or a slab of the tofu on the centre of the tofu sheet. Fold the bottom part of the sheet towards the centre. Fold the left and right sheets towards the centre as well. Flip over the “chicken” until you have a rectangular piece. You may need to seal the top most edge with some water.

Step 9

Place 1 additional sheet and wrap the finished piece. Wrapping this helps secure it to make sure these don’t open when cooking.

Step 10

Repeat this for the rest until you have 2-3 “chicken fillets”. Set aside.

Step 11

Heat a large pan over medium heat. Add in the ginger, sliced scallions, water, and salt (if using).Leave to simmer until it comes to a boil. Once it boils, add in the “chicken fillets” and then cover the pan to cool through.The tofu skin will turn from a yellow to a much paler colour, similar to the colour of boiled chicken. Once the tofu skin is a pale colour throughout and is soft, turn off the heat.

Step 12

Carefully remove the fillets from the broth and set aside.

Step 13

Meanwhile, prepare the chick'n rice.Wash your rice 2-3 times.Heat a medium sized pot (with a lid) over medium. Add some oil and then sauté the garlic until aromatic. Pour in the rice and then add the ginger-scallion broth (used for cooking the fillets earlier).You can include a few of the scallions and ginger, if desired. Cover then leave the rice to come to a boil at medium to medium high heat. Once it comesLto a boil, leave the rice to cook at medium low heat at a gentle simmer. Keep it covered throughout. Leave to cook for around 25 minutes or until the rice is fluffy and cooked. Turn off the heat and leave covered. This will allow the residual heat to continue to cook the rice.

Step 14

Prepare the sauces. Note: These sauces can be easily made beforehand and store in the refrigerator until ready to use. Do note that the ginger sauce and chilli sauce can solidify due to the oil.

Step 15

For the chili sauce, crush the chiles with a mortar and pestle. Add in the rest of the ingredients and feel free to adjust to your taste.

Step 16

For the ginger sauce, heat the oil in a small sauce pan over medium. Once hot, add the salt and let it dissolve. Add in the ginger and cook for 1-2 minutes until aromatic. Mix in the garlic and turn off the heat. Feel free to add more salt, to taste, if desired.

Step 17

For the sweet soy sauce, cook down the soy sauce and sugar in the saucepan until it starts to thicken from the sugar. Turn off the heat.

Step 18

Slice the fillets into strips. Serve with the rice, sauces, sliced cucumber, and fresh coriander. Enjoy!