Chinese cuisine
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Shredded Chicken with Garlic Sauce

Shredded Chicken with Garlic Sauce
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This Shredded Chicken with Garlic Sauce is a classic Sichuan dish featuring a regional sauce, known as "fish-fragrant flavor," that combines Pixian chili bean paste, garlic, ginger, scallions, sweet black rice vinegar, sugar, chili oil, and Sichuan peppercorn oil.
Recipe
PRE TIME: 30 min
COOKING TIME: 0
TOTAL TIME: 30 min
2 SERVING
Ingredients:
  • 10 oz Chicken Breast
  • 0.25 tsp Salt [Marinade]
  • 1 tsp Water [Marinade]  
  • 1 tsp Corn Starch [Marinade]
  • 1 count Egg White [Marinade] 
  • 1 tsp Cooking Oil [Marinade] 
  • 0.25 cup Black Fungus, Soaked In Warm Water For 1 Hour Then Shredded
  • 1 tbsp Minced Garlic 
  • 0.5 tbsp Minced Ginger
  • 1 tbsp Minced Green Onion
  • 0.5 tbsp Pixian Spicy Bean Paste, Minced 
  • 1 tbsp Chef Made Peppercorn Oil (See ''Chef John Signature Oil'' Video)
  • 1 tbsp Shaoxing Wine
  • 1 tbsp Soy Sauce
  • 1 tbsp Sweet Black Rice Vinegar
  • 2 tsp Sugar
  • 0.5 cup Water
  • 1 tbsp Water and Corn Starch Slurry
  • 1 tbsp Sesame Oil
  • 1 tsp Chef Made Chili Oil (See ''Chef John Signature Oil'' Video)
Directions:
Step 1
Step 1
1
Shred chicken breast into thin strips.
Step 2
Step 2
2
In a bowl, combine chicken, a pinch of salt, water, egg white, corn starch, and oil. Mix thoroughly, then refrigerate for 2 hours.
Step 3
Step 3
3
In a wok or cooking pan over high heat, heat enough cooking oil to 250-300°F/120-150°C, and deep-fry the shredded chicken until the chicken strips turn white. Remove and drain.
Step 4
Step 4
4
Return the wok to the stove, add minced garlic, minced ginger, finely chopped green onion, and Pixian spicy bean paste. Stir-fry until fragrant.
Step 5
Step 5
5
In the same wok, add peppercorn oil, shredded black wood fungus, soy sauce, sweet black rice vinegar, sugar, and the shredded chicken. Then stir-fry to cook for a minute.
Step 6
Step 6
6
Finally, drizzle the sesame oil and chili oil, and mix well.
Step 7
Step 7
7
Serve immediately.