King of Bean Original Vegetarian Chicken - 300g
King of Bean Original Vegetarian Chicken - 300g
A tender, soy-based “mock chicken” that sears beautifully, soaks up sauces, and delivers satisfying, plant-based protein in minutes.
Why you’ll love it
- Neutral, chicken-like taste that soaks up marinades, sauces, and broths.
- Firm yet tender texture that holds up to stir-frying, braising, or cold dishes.
- Quick and convenient — great for weeknight noodles, rice bowls, and hot pot.
- Plant-powered protein to round out veggie-forward meals.
- Versatile across Asian-inspired styles: ginger-scallion, sesame, soy, or spicy chili crisp.
How to enjoy
Slice, then dress with light soy sauce, a few drops of sesame oil, finely minced spring onion and ginger. Chill and serve as a refreshing starter or with congee.
Sear pieces in a hot wok with a little oil, then toss in blanched choi sum. Finish with a gloss of oyster sauce and a dash of canola oil for shine.
Simmer in a light mushroom broth using mushroom hot pot seasoning, add rice vermicelli, a handful of enoki, and ribbons of napa cabbage.
Top hot Wuchang rice with seared slices, a spoon of crispy chili oil, and chopped pickled bamboo shoots; finish with a splash of Zhenjiang vinegar.
Prep Tips
- For best browning, pat dry and slice about 6–10mm thick; pan‑sear over medium‑high heat until golden (about 2–4 minutes per side).
- Add sauces near the end so they cling without burning; a little water or stock helps glaze.
- For soups and hot pot, add near the end to warm through while keeping texture.
- Going cold dish? A brief blanch or steam helps the dressing absorb more evenly.
- For extra crisp edges, dust lightly with cornstarch before searing.
Pairs well
- Haitian Premium Light Soy Sauce 500ml
- Hengshun Zhenjiang Aromatic Vinegar 550ml
- Lee Kum Kee Pure Sesame Oil 207ml
- Chunsi Jiangxi Rice Vermicelli 300g
- Beidahuang Wuchang Rice 5kg
- Chois Shiitake Mushrooms - 300g
More in this category
Explore tofu, tofu skin, and plant‑based favourites in our soy collection.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Original: $3.61
-65%$3.61
$1.26King of Bean Original Vegetarian Chicken - 300g
King of Bean Original Vegetarian Chicken - 300g
A tender, soy-based “mock chicken” that sears beautifully, soaks up sauces, and delivers satisfying, plant-based protein in minutes.
Why you’ll love it
- Neutral, chicken-like taste that soaks up marinades, sauces, and broths.
- Firm yet tender texture that holds up to stir-frying, braising, or cold dishes.
- Quick and convenient — great for weeknight noodles, rice bowls, and hot pot.
- Plant-powered protein to round out veggie-forward meals.
- Versatile across Asian-inspired styles: ginger-scallion, sesame, soy, or spicy chili crisp.
How to enjoy
Slice, then dress with light soy sauce, a few drops of sesame oil, finely minced spring onion and ginger. Chill and serve as a refreshing starter or with congee.
Sear pieces in a hot wok with a little oil, then toss in blanched choi sum. Finish with a gloss of oyster sauce and a dash of canola oil for shine.
Simmer in a light mushroom broth using mushroom hot pot seasoning, add rice vermicelli, a handful of enoki, and ribbons of napa cabbage.
Top hot Wuchang rice with seared slices, a spoon of crispy chili oil, and chopped pickled bamboo shoots; finish with a splash of Zhenjiang vinegar.
Prep Tips
- For best browning, pat dry and slice about 6–10mm thick; pan‑sear over medium‑high heat until golden (about 2–4 minutes per side).
- Add sauces near the end so they cling without burning; a little water or stock helps glaze.
- For soups and hot pot, add near the end to warm through while keeping texture.
- Going cold dish? A brief blanch or steam helps the dressing absorb more evenly.
- For extra crisp edges, dust lightly with cornstarch before searing.
Pairs well
- Haitian Premium Light Soy Sauce 500ml
- Hengshun Zhenjiang Aromatic Vinegar 550ml
- Lee Kum Kee Pure Sesame Oil 207ml
- Chunsi Jiangxi Rice Vermicelli 300g
- Beidahuang Wuchang Rice 5kg
- Chois Shiitake Mushrooms - 300g
More in this category
Explore tofu, tofu skin, and plant‑based favourites in our soy collection.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
King of Bean Original Vegetarian Chicken - 300g
A tender, soy-based “mock chicken” that sears beautifully, soaks up sauces, and delivers satisfying, plant-based protein in minutes.
Why you’ll love it
- Neutral, chicken-like taste that soaks up marinades, sauces, and broths.
- Firm yet tender texture that holds up to stir-frying, braising, or cold dishes.
- Quick and convenient — great for weeknight noodles, rice bowls, and hot pot.
- Plant-powered protein to round out veggie-forward meals.
- Versatile across Asian-inspired styles: ginger-scallion, sesame, soy, or spicy chili crisp.
How to enjoy
Slice, then dress with light soy sauce, a few drops of sesame oil, finely minced spring onion and ginger. Chill and serve as a refreshing starter or with congee.
Sear pieces in a hot wok with a little oil, then toss in blanched choi sum. Finish with a gloss of oyster sauce and a dash of canola oil for shine.
Simmer in a light mushroom broth using mushroom hot pot seasoning, add rice vermicelli, a handful of enoki, and ribbons of napa cabbage.
Top hot Wuchang rice with seared slices, a spoon of crispy chili oil, and chopped pickled bamboo shoots; finish with a splash of Zhenjiang vinegar.
Prep Tips
- For best browning, pat dry and slice about 6–10mm thick; pan‑sear over medium‑high heat until golden (about 2–4 minutes per side).
- Add sauces near the end so they cling without burning; a little water or stock helps glaze.
- For soups and hot pot, add near the end to warm through while keeping texture.
- Going cold dish? A brief blanch or steam helps the dressing absorb more evenly.
- For extra crisp edges, dust lightly with cornstarch before searing.
Pairs well
- Haitian Premium Light Soy Sauce 500ml
- Hengshun Zhenjiang Aromatic Vinegar 550ml
- Lee Kum Kee Pure Sesame Oil 207ml
- Chunsi Jiangxi Rice Vermicelli 300g
- Beidahuang Wuchang Rice 5kg
- Chois Shiitake Mushrooms - 300g
More in this category
Explore tofu, tofu skin, and plant‑based favourites in our soy collection.
Delivery & Timing
You can Track the courier's location in Real‑Time online! Get your order as soon as the Next Day (for most areas in Sydney).
| Order Time | Arrival Time |
|---|---|
| Today |
Next Day (2 options):
|
* Canceling after the cutoff may incur fees. Click here.
Details: Delivery Information.
Delivery Fees
* A flat $2 service & packaging fee will be added at checkout — see details.
| $69.00 and up | Free |
| $20 – $68.99 | $4.99 (was $10) |
| $0.01 – $19.99 | $7.99 (was $10) |
