Yu-Xiang Rou-Si (Sichuan Shredded Chicken Stir-Fry, 鱼香肉丝)
A classic Sichuan stir-fry dish made easy. The shredded chicken is quickly cooked with carrot, bamboo shoots, and peppers in a pungent sweet and sour garlic sauce. This recipe teaches a shortcut to creating this dish in under 30 minutes with fewer ingredients.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 skinless chicken breast
- 2 teaspoons light soy sauce
- 2 teaspoons Shaoxing Wine
- 1 teaspoon cornstarch
- 2 tablespoons all-purpose chili garlic sauce
- 2 tablespoons black vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 and 1/2 tablespoons vegetable oil
- 1/2 teaspoon ginger (, minced)
- 2 (100 grams / 1 cup) bell pepper (, shredded)
- 1/2 (100 grams / 1 cup) carrot (, shredded)
- 1/2 (100 grams / 1 cup) bamboo shoots (, shredded)
- Steamed white rice to serve with
Instructions
- 1
Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.
- 2
Combine chicken, light soy sauce, and Shaoxing wine in a small bowl. Add cornstarch and mix well by hand, until the thin starchy paste coats the chicken evenly.
- 3
Combine all sauce ingredients in a small bowl and mix well.
- 4
Heat a wok (or a nonstick skillet) 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.
- 5
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 bell pepper 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.
- 6
Serve warm over steamed white rice.