Chinese cuisine

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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: 15 min

COOKING TIME: 15 min

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

Shred chicken breast into thin strips.

Step 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

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

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

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

Finally, drizzle the sesame oil and chili oil, and mix well.

Step 7

Serve immediately.