Yu Xiang Chicken Strips
Stir Fried Chicken Strips in Yu Xiang Sauce

Yu Xiang Chicken Strips recipe, or Yu Xiang Ji Si, or Stir Fried Chicken Strips in Yu Xiang Sauce.

I added tomato paste in this dish. Anytime after eating too much bland vegetable and when you want to eat some meat, you can make this dish. Fermented bean sauce combining tomato sauce helps to stimulate appetite, improving digestion. Eating some chicken in cold day will increase your anti-disease ability.

Yu Xiang Chicken Strips Recipe

Cooking technique: middle level.

Preparation and cooking time: 30 to 40mins

Ingredients:

1 chicken breast

1/4 cup carrot thread

1/4 green bell pepper, cut into thread, about 1/4 cup

2 to 3 black fungus, soaked, cut into thread

1 spring bamboo shoot, cut into thread

2 tablespoon cooking oil

Marinade sauce

2 teaspoon rice wine

1 tablespoon soy sauce

2 teaspoon cornstarch

Seasoning

1 teaspoon ginger, chopped

1 teaspoon onions, chopped

1 teaspoon garlic, chopped

1 tablespoon or less Si Chuan Spicy Bean sauce (Pi Xian spicy sauce)

1 tablespoon tomato paste

Sauce

1 teaspoon rice wine

1 teaspoon white sugar

2 teaspoon cornstarch

1 tablespoon rice vinegar

Preparation

1. Wash chicken breast, cut into thin flakes, then cut into thin strips.

   Marinate with Marinade sauce for 15mins.

2. Cut carrot, bamboo shoot, bell pepper, black fungus into thread (thin strips).

3. Heat oil in a wok, slip in chicken strips, stir fry till turned into white color.

4. Add Seasoning, stir fry several times.

   Add vegetable thread from step 2. Stir well.

5. Add Sauce, stir fry till well coated.

   Turn off heat, arrange on a plate.

Tips:

PiXian spicy bean paste is spicy and salty. Don't add too much of it. One tablespoon or less is enough for a piece of chicken breast. Don't need to add any salt, only adding in a tbsp soy sauce in marinade.

Don't heat the oil to too high temperature (about 30% cooked is best) when slipping the meat in. Otherwise, the meat will become sticky to the wok. Always stir fry fast. If you slow down, the ingredients will not be heated evenly. If you observe the kitchen in Chinese restaurants, you'll feel it looks like a fight when chefs are stir frying.

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