Yu-shiang or Yu-xiang (literally: “fish fragrance”) is a mixture of seasonings generally used in Chinese cuisine, and also refers to the resulting sauce, in which meat or vegetables are cooked.
Despite the term literally meaning “fish fragrance” in Chinese, yu-shiang contains no seafood, and is typically not used in seafood dishes. Its complex, yet balanced flavors, perfectly compliment beef, pork, chicken, as well as vegetarian dishes.
Yu-Shiang Shredded Chicken Breast Ingredients:
- Chicken breast
- Bamboo shoot
- Wood ear mushroom
- Pickled chili pepper
- Ginger
- Garlic
- Scallion
- Starch
- Egg
Yu-Shiang Shredded Chicken Breast Directions:
- Shred chicken breast, bamboo shoot, and wood ear mushroom into similar sized small pieces.
- Mince Sichuan pickled chili pepper.
- Marinate chicken and then coat with starch and egg.
- Briefly deep fry chicken, then set aside.
- Prepare the yu-shiang sauce by combining pickled chili pepper, ginger, garlic, scallion, and thicken with starch.
- Stir fry chicken, bamboo shoot, and wood ear mushroom with yu-shiang sauce on high heat.
The Story of Yu-shiang:
Long time ago, a family cooked fish every day. But one day there is no fish at home. The housewife saw the left over sauce which was used for cooking fish. She got an good idea. It was a waste to throw away the seasonings and sauce, why not cook other foods by using them? Then she used these left over seasonings and sauce to cook several other dishes. When her husband came back, she was nervous to hear her husband’s response. “So delicious! How did you cook them?” She was so delighted that her families like these dishes. Later, neighbors learned this cooking method from her and enjoyed it in their own households. And after all these years, Yu Xiang has remained popular delicious cuisine you can make at home.
Yu-Shiang Shredded Chicken Breast Tip:
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It’s important to maintain uniformity in a dish. Cubes, slices, and shredded ingredients should never be mixed.
When this dish is prepared, try to keep the shape of the chicken, bamboo shoot, and wood ear mushroom in similar sized pieces.
