Yu Xiang Chicken Shreds (Fish-Fragrant Chicken)
Classic dishes never go out of style, and I’m a huge fan of fish-flavored fare. I always polish off every last bite of my fish-flavored pork shreds, so swapping pork for chicken in this recipe creates a low-fat, nutrient-rich, appetite-boosting dish that comes together in just 10 minutes. It’s savory, tender and silky, and a perfect match for steamed rice.
Ingredients
Chicken breast
1 piece
Green bell pepper
1
Carrot
1 section
Wood ear mushrooms
4 pieces
Scallions
2 stalks
Ginger
4 slices
Garlic
3 cloves
Chopped chili
1 tablespoon
Instructions
1
Step 1
Cut the chicken breast into thin strips. Add white pepper, cooking wine, salt, and cornstarch. Mix well and marinate for 20 minutes.
2
Step 2
Finely chop the scallions, ginger, and garlic.
3
Step 3
Cut the carrot, green bell pepper, and rehydrated wood ear mushrooms into thin strips.
4
Step 4
Prepare 1 tablespoon of chopped chili; add more if you can handle the heat.
5
Step 5
Make the Yu Xiang sauce: 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 2 tablespoons Chinkiang vinegar, 3 tablespoons light soy sauce, ½ teaspoon salt, and 3–4 tablespoons water. Stir well. Adjust to your taste. I don't particularly like thickened dishes, so I didn't add cornstarch.
6
Step 6
Heat oil in a pan over medium heat. When the oil is slightly warm, add the chicken strips and stir-fry until they change color. Remove and set aside.
7
Step 7
Using the remaining oil in the pan, stir-fry the chopped scallions, ginger, and garlic until fragrant.
8
Step 8
Add the chopped chili and stir-fry until fragrant.
9
Step 9
Add the vegetables and stir-fry until tender, about 3–4 minutes.
10
Step 10
Return the chicken strips to the pan and toss a few times.
11
Step 11
Pour in the Yu Xiang sauce and reduce over high heat. Add chicken bouillon powder (or MSG) and sesame oil, toss well, and serve.
12
Step 12
The color is so inviting — it makes your mouth water just looking at it.
13
Step 13
Sweet, sour, savory, and fragrant — the perfect dish to serve with rice.
14
Step 14
It also tastes great when made with bamboo shoot strips, celtuce strips, or celery strips.
15
Step 15
Time to dig in!
