Assorted Dishes with Musty Sauce

Prepare the ingredients and seasonings: Spices (such as star anise) are optional; peel and slice the water bamboo shoots, you can make decorative cuts on the surface, but it's not necessary, about 0.5 cm thick; cut the vegetarian chicken in half first, then into thick slices, about 0.8 cm thick.

Boil a pot of water, optionally adding spices to cook together. Once the water boils, add the water bamboo shoots briefly to blanch until just cooked.

Heat oil in a pan, using slightly more oil than for stir-frying, and fry both sides of the vegetarian chicken slices until golden brown.

Pan-fried vegetarian chicken should also be blanched in water and cooked through.

Pour half a bottle of fragrant fermented rice marinade into a container, add a little white sugar, then add an appropriate amount of cooled boiled water to dilute it. Add the water bamboo shoots and vegetarian chicken slices, making sure the marinade liquid covers the ingredients as much as possible. Cover with plastic wrap and refrigerate for more than 3 hours. I only took it out to eat the next day.

This appetizer has a salty and savory flavor with a hint of wine aroma. The wild rice shoots are crisp and tender, the vegetarian chicken is soft and glutinous, and it is delicious whether served with drinks, rice, or congee.