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yu shiang chicken

Yu Shiang Chicken Recipe

Love a classic stir-fried dish? This Yu Hsiang chicken recipe changes up the usual shredded pork using shredded chicken. It is full of diverse flavors and textures with its sweet and tangy sauce and an assortment of vegetables.
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Prep Time 20 minutes
Cook Time 7 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • Mixing bowls
  • Knife and chopping board
  • Non-stick pan
  • Spatula

Ingredients
  

  • 300 g of chicken breasts
  • 2 tbsp of Shaoxing wine
  • 1 egg white
  • 1 tbsp of cornstarch
  • Oil for frying

Yu Xiang sauce

  • 3 tbsp of light soy sauce
  • 2 tbsp of Chinkiang vinegar
  • 1 tbsp of sugar
  • 1 tbsp of oyster sauce
  • 1 tbsp of cornstarch
  • 3 tbsp of water
  • 5 g of green onions
  • 10 g of garlic
  • 5 g of Thai chili pepper
  • 1 tbsp of sweet soybean paste
  • 50 g of wood ear mushrooms
  • 50 g of fresh green and red chili peppers

Instructions
 

  • Start by rinsing the dried mushrooms under cold water to remove any debris. Place them in a bowl and cover with warm water, allowing them to soak for 20 to 30 minutes until fully expanded and tender. After rehydration, drain and rinse the mushrooms if desired.
  • Clean and slice the chicken breasts into thin strips.
  • Marinate the chicken strips with cooking wine, egg white, and cornstarch. Mix well and marinate for 10 minutes.
  • Chop into bits the green onions, Thai chili pepper, and garlic.
  • Cut into shreds the wood ear mushrooms and red and green chili peppers.
  • In a bowl, make the sauce by mixing light soy sauce, Chinkiang vinegar, sugar, oyster sauce, cornstarch, and water. Blend it well.
  • Heat oil in a non-stick pan and fry the marinated chicken strips. Fry until tender and flesh white. Set aside.
  • Heat oil in the pan again and sauté green onions, Thai chili pepper, and garlic.
  • Add sweet soybean paste for a spicy kick, and stir until the red oil starts to melt.
  • Add wood ear mushrooms and fresh green and red chili pepper shreds. Keep stirring until they become tender.
  • Transfer the fried chicken strips to the pan.
  • Give the sauce another mix and pour it into the pan.
  • Stir-fry about seven to eight times until everything is well-coated in the delicious sauce. The sauce should start to thicken.
  • Serve this dish with a bowl of rice and have it as your main or side dish.

Video

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