Boil the oyster mushrooms for less than 30 seconds in boiling water.

Place them on some kitchen towel paper and pat them dry. Then season the mushrooms with five spice, garlic and onion powder and salt & pepper to taste.

Wrap the seasoned oyster mushrooms in Rice Paper (you soak these in some water first) and repeat this process. Shape them into a chicken breast shape and shallow fry them in oil on some medium heat until all sides are crispy. This takes about 5-7 minutes. Take them out and leave them on some kitchen towel paper.

In the meantime prep the glaze and then cut the vegan roast chicken into pieces. Place them on a plate and drizzle with the glaze. Garnish with some spring onions and toasted sesame seeds.

TIPS:- Serve over noodles, rice or eat it as it is.- Want some dried vegan “chicken” then shred the oyster mushroom and season it with the spices. Cook in a pan with a bit of oil until you have a dry and crispy texture. I like to eat this over rice or in a wrap.

If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!