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Old Liu's Handcrafted Five-Spice Vegetarian Chicken - 300g
Old Liu's Handcrafted Five-Spice Vegetarian Chicken - 300g
Delicately layered tofu-skin "chicken" seasoned with aromatic five-spice — tender, savoury, and ready to use.
Why you’ll love it
- Handcrafted layers for a satisfying, meaty bite without the meat.
- Classic five-spice aroma (star anise, cinnamon, fennel, clove, Sichuan pepper) that’s balanced and versatile.
- Fully cooked — slice and serve cold, stir-fry, or warm in broth in minutes.
- Perfect protein for veggie stir-fries, noodle bowls, salads, and hot pots.
How to enjoy
- Wok-tossed with greens & mushrooms — Sear slices over high heat, then toss with Shanghai bok choy, oyster mushrooms, a splash of light soy, and a drizzle of sesame oil. Ready in about 2–4 minutes.
- Cold sesame-shredded saladLight & fresh — Shred by hand, then toss with mesclun greens, minced garlic, a dash of Zhenjiang vinegar and a touch of sesame oil. Chill briefly before serving.
- Brothy rice‑vermicelli bowl — Simmer in a light mushroom broth using matsutake soup mix, add rice vermicelli and finish with snow pea sprouts. Gentle simmer 3–5 minutes.
- Black‑vinegar glaze rice bowl — Stir-fry with red bell peppers, a spoon of dark soy and a splash of rice vinegar. Serve over fragrant Wuchang rice.
- Hot pot hero — Slice and swish in a vegetarian pot with mushroom hot pot base, plus baby corn and shimeji. Cooks in 1–2 minutes.
Prep Tips
- Slice against the layered “grain” for tender bites; tear by hand for rustic texture that holds sauces.
- Quick warm-up: blanch 30–60 seconds or pan-sear 1–2 minutes per side to reheat and revive aroma.
- For stir-fries, add near the end to avoid overcooking; finish with soy and vinegar off-heat for shine.
- Marinate briefly (5–10 minutes) with light soy, sesame oil, and a touch of sugar for a glossy glaze.
Pairs well
- Kikkoman All‑Purpose Soy Sauce and Hengshun White Rice Vinegar
- Chuan Nan Spicy Chili Oil 326g
- Chois Shiitake Mushrooms - 300g
- Chinese Broccoli (Gai Lan)
More in this category
Browse all Tofu & Soy Products →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) |
$3.61
Old Liu's Handcrafted Five-Spice Vegetarian Chicken - 300g—
$3.61
Old Liu's Handcrafted Five-Spice Vegetarian Chicken - 300g
Old Liu's Handcrafted Five-Spice Vegetarian Chicken - 300g
Delicately layered tofu-skin "chicken" seasoned with aromatic five-spice — tender, savoury, and ready to use.
Why you’ll love it
- Handcrafted layers for a satisfying, meaty bite without the meat.
- Classic five-spice aroma (star anise, cinnamon, fennel, clove, Sichuan pepper) that’s balanced and versatile.
- Fully cooked — slice and serve cold, stir-fry, or warm in broth in minutes.
- Perfect protein for veggie stir-fries, noodle bowls, salads, and hot pots.
How to enjoy
- Wok-tossed with greens & mushrooms — Sear slices over high heat, then toss with Shanghai bok choy, oyster mushrooms, a splash of light soy, and a drizzle of sesame oil. Ready in about 2–4 minutes.
- Cold sesame-shredded saladLight & fresh — Shred by hand, then toss with mesclun greens, minced garlic, a dash of Zhenjiang vinegar and a touch of sesame oil. Chill briefly before serving.
- Brothy rice‑vermicelli bowl — Simmer in a light mushroom broth using matsutake soup mix, add rice vermicelli and finish with snow pea sprouts. Gentle simmer 3–5 minutes.
- Black‑vinegar glaze rice bowl — Stir-fry with red bell peppers, a spoon of dark soy and a splash of rice vinegar. Serve over fragrant Wuchang rice.
- Hot pot hero — Slice and swish in a vegetarian pot with mushroom hot pot base, plus baby corn and shimeji. Cooks in 1–2 minutes.
Prep Tips
- Slice against the layered “grain” for tender bites; tear by hand for rustic texture that holds sauces.
- Quick warm-up: blanch 30–60 seconds or pan-sear 1–2 minutes per side to reheat and revive aroma.
- For stir-fries, add near the end to avoid overcooking; finish with soy and vinegar off-heat for shine.
- Marinate briefly (5–10 minutes) with light soy, sesame oil, and a touch of sugar for a glossy glaze.
Pairs well
- Kikkoman All‑Purpose Soy Sauce and Hengshun White Rice Vinegar
- Chuan Nan Spicy Chili Oil 326g
- Chois Shiitake Mushrooms - 300g
- Chinese Broccoli (Gai Lan)
More in this category
Browse all Tofu & Soy Products →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
Old Liu's Handcrafted Five-Spice Vegetarian Chicken - 300g
Delicately layered tofu-skin "chicken" seasoned with aromatic five-spice — tender, savoury, and ready to use.
Why you’ll love it
- Handcrafted layers for a satisfying, meaty bite without the meat.
- Classic five-spice aroma (star anise, cinnamon, fennel, clove, Sichuan pepper) that’s balanced and versatile.
- Fully cooked — slice and serve cold, stir-fry, or warm in broth in minutes.
- Perfect protein for veggie stir-fries, noodle bowls, salads, and hot pots.
How to enjoy
- Wok-tossed with greens & mushrooms — Sear slices over high heat, then toss with Shanghai bok choy, oyster mushrooms, a splash of light soy, and a drizzle of sesame oil. Ready in about 2–4 minutes.
- Cold sesame-shredded saladLight & fresh — Shred by hand, then toss with mesclun greens, minced garlic, a dash of Zhenjiang vinegar and a touch of sesame oil. Chill briefly before serving.
- Brothy rice‑vermicelli bowl — Simmer in a light mushroom broth using matsutake soup mix, add rice vermicelli and finish with snow pea sprouts. Gentle simmer 3–5 minutes.
- Black‑vinegar glaze rice bowl — Stir-fry with red bell peppers, a spoon of dark soy and a splash of rice vinegar. Serve over fragrant Wuchang rice.
- Hot pot hero — Slice and swish in a vegetarian pot with mushroom hot pot base, plus baby corn and shimeji. Cooks in 1–2 minutes.
Prep Tips
- Slice against the layered “grain” for tender bites; tear by hand for rustic texture that holds sauces.
- Quick warm-up: blanch 30–60 seconds or pan-sear 1–2 minutes per side to reheat and revive aroma.
- For stir-fries, add near the end to avoid overcooking; finish with soy and vinegar off-heat for shine.
- Marinate briefly (5–10 minutes) with light soy, sesame oil, and a touch of sugar for a glossy glaze.
Pairs well
- Kikkoman All‑Purpose Soy Sauce and Hengshun White Rice Vinegar
- Chuan Nan Spicy Chili Oil 326g
- Chois Shiitake Mushrooms - 300g
- Chinese Broccoli (Gai Lan)
More in this category
Browse all Tofu & Soy Products →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) |
