Yuba Chicken Preparation
- Cut the large pieces of yuba into half. Then into quarters. You should be left with 16 triangular pieces.
- One at a time, dip the pieces of yuba into the broth mix until softened.
- Layer a total of 4 yuba pieces together. Take the left side of the triangle and fold toward the middle. Take the right side of the triangle and fold toward the middle. Then take the bottom side and fold upward twice. Use a fork and poke holes in the yuba. Continue to fold upward until you reach the very end (like an envelope). Poke more holes on the outside of the 'chicken'.
- Bring a pot to a boil. Add the yuba chicken on a plate and steam the yuba chicken for 5 minutes.
- Add a small pinch of salt (and optional pepper) on both sides of the yuba chicken. Dust one side with potato starch (this will be the crispy skin side).
Cooking Teriyaki 'Chicken'
- Over medium heat, add 1 tbsp of oil (or enough to coat the pan). Cook the yuba ‘skin side’ down until you get nice and crispy.
- Flip it and then cook for a few minutes until you get some nice browning. Add 4 tbsp of teriyaki sauce per 'chicken'. If adding ginger or garlic, add desired amount of the juices with the sauce. Cook until sauce thickens, spooning the sauce over the chicken frequently.
- Once sauce has thickened, turn off the heat. Cut into bite size pieces, brush a bit more teriyaki sauce if desired.
- Serve with vegetables of choice and rice, and enjoy!