Yuxiang Shredded Chicken
鱼香肉丝（自用 · sichuan cuisine
Yuxiang Shredded Chicken is a easy recipe from the self-published legacy Chopzen collection, catalogued as main-course.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
2.0 piece
2.0 piece
scallion葱花
2.0 stalk
cornstarch玉米淀粉
0.13 cup
baking soda小苏打
0.04 cup
0.38 cup
0.25 cup
0.13 cup
0.13 cup
Steps
- 1
Step 110 min
Cut the chicken breast into strips. Marinate with salt, light soy sauce, baking soda, and cooking oil for 10 minutes.
✅ Done when: Cut the chicken breast into strips. Marinate with salt, light soy sauce, baking soda, and cooking oil for 10 m. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.
- 2
Step 2
Heat a wok with cool oil, stir-fry the marinated chicken until cooked through, then remove and set aside. In the same wok, stir-fry the scallion, wood ear mushrooms, and any other preferred vegetables until cooked (more oil makes it tastier). Return the chicken to the wok, pour in the sauce mixture, and toss everything together.
✅ Done when: Heat a wok with cool oil, stir-fry the marinated chicken until cooked through, then remove and set aside. In t. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.