Yu-Xiang Rou-Si (Sichuan Shredded Chicken Stir-Fry)
A delicious and authentic sichuan and regional recipe for Yu-Xiang Rou-Si (Sichuan Shredded Chicken Stir-Fry), prepared with traditional seasonings and techniques.
Ingredients
- • 1 skinless chicken breast
- • 2 teaspoons light soy sauce
- • 2 teaspoons Shaoxing Wine
- • 1 teaspoon cornflour
- • 2 tablespoons all-purpose chilli garlic sauce
- • 2 tablespoons black vinegar
- • 1 tablespoon light soy sauce
- • 1 tablespoon sugar
- • 2 teaspoons cornflour
- • 1/4 teaspoon salt
- • 1 and 1/2 tablespoons vegetable oil
- • 1/2 teaspoon ginger (minced)
- • 2 (100 grams / 1 cup) sweet peppers (shredded)
- • 1/2 (100 grams / 1 cup) carrot (shredded)
- • 1/2 (100 grams / 1 cup) bamboo shoots (shredded)
- • Steamed white rice to serve with
Preparation Steps
Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornflour and mix well by hand, until the thin starchy paste coats the chicken evenly.
Combine all sauce ingredients in a small bowl and mix well.
Heat a wok (or a nonstick frying pan) over medium high heat until hot. Add 1 tablespoon oil and swirl to cover the bottom. Add chicken and quickly spread it with a spatula. Allow to cook for 20 to 30 seconds without stirring. Stir and cook until the surface of the chicken just turns white, about 1 minute. Turn to lowest heat and immediately transfer to a plate.
Add the remaining 1/2 teaspoon of oil and turn back to medium heat heat. Add ginger and give it a stir until fragrant. Add carrot. Stir and cook until half cooked, about 1 minute. Add bamboo shoots. Stir and cook for 1 minute. Add sweet peppers and chicken. Stir the spicy sauce again and swirl it into the wok. Immediately mix everything well with a spatula, until all ingredients are covered with sauce. Remove from heat and transfer to a plate immediately.
Serve warm over steamed white rice.