Yu-Xiang Rou-Si (Sichuan Shredded Chicken Stir-Fry, 鱼香肉丝)

Ingredients

• 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

Steps

1. 1

   Slice chicken breast into long, thin strips, parallel to the grain. Prepare and cut vegetables.

2. 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. 3

   Combine all sauce ingredients in a small bowl and mix well.

4. 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. 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. 6

   Serve warm over steamed white rice.