Masterchef Thai Basil Mock Duck

Ingredients

• 2 cups Vital wheat gluten
• 2 tablespoons Dark soy sauce
• 3 tablespoons Mushroom-based oyster sauce
• 3 cups Holy basil (Tulsi) leaves
• 8 pieces Bird's eye chilies
• 10 pieces Garlic cloves
• 4 cups Vegetable broth
• 1 tablespoon Coconut sugar
• 1 teaspoon Five-spice powder
• 1 tablespoon Shaoxing wine

Instructions

1. 1

   Prepare the mock duck dough by mixing vital wheat gluten, five-spice, and 1.25 cups of water; knead until elastic, then slice into thin, irregular 'duck' strips.

2. 2

   Simmer the gluten strips in a rich braising liquid of vegetable broth, dark soy sauce, and Shaoxing wine for 45 minutes until the texture is dense and chewy.

3. 3

   Drain the mock duck and pat extremely dry; sear in a smoking hot wok with high-heat oil until the edges are charred and crispy to mimic rendered duck skin.

4. 4

   In a stone mortar and pestle, pound the garlic and bird's eye chilies into a coarse, oily paste to release the maximum capsaicin and aromatics.

5. 5

   Flash-fry the chili-garlic paste in the wok until fragrant, then re-introduce the seared mock duck, tossing rapidly to coat every piece.

6. 6

   Deglaze the wok with a mixture of mushroom oyster sauce and coconut sugar, allowing the sugars to caramelize and create a glossy, dark lacquer on the protein.

7. 7

   Turn off the heat and fold in the fresh holy basil leaves, allowing the residual heat to wilt them just enough to infuse their peppery, clove-like essence.

8. 8

   Plate immediately, garnishing with a few crispy-fried basil leaves and a side of jasmine rice to balance the intense heat and savory depth.