Yuxiang chicken

Based on 3 ratings

亦文

Community Member

Difficulty

Easy 👌
5
min.
Preparation
10
min.
Baking
1
min.
Resting

Ingredients

Servings:-2+
200 g chicken breasts
carrots
cloud ear fungus
100 g chives
½ pickled chili pepper
20 g scallions
2 cloves garlic
ginger
2 tbsp white wine vinegar
1 tbsp sugar
½ tbsp light soy sauce
½ tbsp starch
1 tbsp water
1 tbsp Shaoxing wine
½ white pepper
½ tbsp salt

Utensils

  • cutting board
  • bowl
  • knife
  • wok
  • bowl (small)
  • Step 1/4

    • 200 g chicken breasts
    • ½ tbsp starch
    • 1 tbsp Shaoxing wine
    • ½ white pepper
    • ½ tbsp salt
    • cutting board
    • bowl
    • knife

    Shred chicken breast into thin strips, approx. 0.5 cm thick. Wash with clean water, then add to a bowl with starch, Shaoxing wine, white pepper, and salt. Mix thoroughly and set aside.

  • Step 2/4

    • 2 tbsp white wine vinegar
    • 1 tbsp sugar
    • ½ tbsp light soy sauce
    • 1 tbsp water

    To make the sauce, add vinegar, sugar, light soy sauce, and water to a small bowl and stir to combine.

  • Step 3/4

    • carrots
    • cloud ear fungus
    • 100 g chives

    Chop the carrots, cloud ear fungus, and chives.

  • Step 4/4

    • ½ pickled chili pepper
    • 20 g scallions
    • 2 cloves garlic
    • ginger
    • wok
    • bowl (small)

    Add a little bit of oil to a wok, then fry the chicken until browned. Remove the chicken from the heat and set aside. Chop the chili and add to the wok. Then add scallions, ginger, and garlic and fry until fragrant. Add vegetables and continue to stir fry. Return chicken to the wok and stir in the sauce. Let cook for a couple minutes longer. Enjoy!

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