Yuxiang rousi (fish-flavored pork slices) is one of the most popular dishes in Chinese cuisine. The original dish is cooked with pork slices, but you can replace the pork with beef or chicken. The steps are basically the same when making yuxiang jisi.
- 250g chicken breast
- 35g wood ear
- 35g red chilies
- 25g mashed scallion
- 18g mashed garlic
- 10g mashed ginger
- 2g salt
- 15mL egg whites
- 1 tsp huangjiu
- 1 tsp cornstarch
- white pepper
- 25g sugar
- 35mL vinegar
- 5mL soy sauce
- 1 tsp oyster sauce
- Cut the chicken breast into thin slices. Add the salt, egg whites, huangjiu, cornstarch and white pepper to a bowl. Mix evenly.
- Cut the red chili into pieces and set aside.
- Coat the chicken breast in the mixture and marinate for 30 minutes. Reserve the sauce.
- Heat a wok and add shredded chicken. Stir-fry for 3-5 minutes.
- Add the red chili to the wok and stir-fry for 2 minutes, then add scallions and garlic.
- Add the wood ear and stir-fry for another 2 minutes.
- Add the sauce before serving.