Yu Hsiang Chicken And The Yu Hsiang Sauce
Yu shiang chicken, also known as yu xiang chicken, is a classic Sichuan dish that has become popular all over the world. Despite its name, which translates to “fish-flavored chicken,” there is no fish in the dish. The name comes from the sauce used in the original fish dish, which was later adapted for use with chicken.
The dish is characterized by its spicy, sweet, sour, and salty flavors, which come from a combination of ingredients such as Sichuan pickled red chilies, garlic, ginger, soy sauce, and sugar. The chicken is typically marinated in a mixture of soy sauce, rice wine, oyster sauce, sugar, and cornstarch before being stir-fried with the sauce and other ingredients such as wood ear mushrooms and bamboo shoots.
It is a versatile dish that can be customized to suit individual tastes. It can be made with chicken breast or thigh meat, and vegetables such as bell peppers, carrots, and onions can be added to the stir-fry. The dish can be served over rice or noodles, and garnished with chopped green onions or cilantro for added freshness.
What Is Yu Shiang Chicken
It is a popular Chinese dish that is known for its unique flavor profile. The dish is made by stir-frying chicken with a mixture of seasonings that are commonly used in Chinese cuisine.
The term “Yu Shiang” literally translates to “fish fragrance” in Chinese, but the sauce used in the dish does not contain any fish. Instead, it is a combination of soy sauce, rice wine, oyster sauce, sugar, and cornstarch that gives the dish its distinct flavor.
The chicken used in making it is typically sliced into thin strips and marinated in the sauce for at least 15 minutes. The marinated chicken is then stir-fried in a wok or large pan until it is cooked through.
The dish is often served with steamed rice and vegetables, such as bell peppers, onions, and carrots. The dish can also be made with other meats, such as pork or beef, and can be adjusted to suit individual tastes by adding more or less spice.
Overall, this is a delicious and flavorful dish that is popular in Chinese cuisine. Its unique combination of seasonings and tender chicken make it a favorite among many food lovers.
What Is Yu Shiang Sauce
Yu Shiang sauce is a traditional Chinese sauce that originated in the Sichuan province. Despite its name, which translates to “fish fragrance,” the sauce does not contain any seafood ingredients. Instead, it is a combination of seasonings that create a complex flavor profile that is both savory and spicy.
The base of sauce is made up of soy sauce, rice vinegar, and sugar. These ingredients are then combined with garlic, ginger, scallions, and chili peppers to create a bold and flavorful sauce that can be used to enhance the taste of a variety of dishes.
One of its key ingredients is Sichuan peppercorns. These unique peppercorns have a distinct flavor that is both numbing and spicy. When combined with the other ingredients in the sauce, they create a flavor that is both aromatic and delicious.
Yu Shiang sauce is often used in stir-fry dishes, particularly those that feature chicken or pork. It pairs well with vegetables like bell peppers, onions, and carrots, as well as with noodles and rice. The sauce’s versatility makes it a popular choice in Chinese cuisine, and it can be found in many different dishes throughout the country.
Overall, this sauce is a flavorful and complex sauce that is a staple in Chinese cuisine. Its unique combination of ingredients creates a taste that is both savory and spicy, making it a popular choice for those who love bold and flavorful dishes.
Nutritional Benefits Of Yu Shiang Chicken
As someone who is always conscious about the nutritional value of the food I eat, I always make sure to choose meals that provide me with the necessary nutrients my body needs.
Here are some of the nutritional benefits of the excellent Chinese dish:
High in Protein
Yu Shiang Chicken is a great source of protein, which is essential for building and repairing tissues in the body. A single cup contains about 14g of protein, making it an excellent choice for people who want to increase their protein intake.
Low in Carbs
If you are watching your carb intake, this chicken dish is a perfect choice. A cup of the chicken dish contains only 10g of carbs, making it a great option for people who are following a low-carb diet.
Rich in Vitamins and Minerals
It is also a good source of vitamins and minerals. It contains essential vitamins such as Vitamin B6 and Vitamin A, which are important for maintaining good health. Additionally, it also contains minerals such as Magnesium and Calcium, which are essential for strong bones and teeth.
Low in Calories
If you are trying to lose weight, Yu Shiang Chicken can be a great addition to your diet. It is low in calories, with only 172 calories per cup of cooked chicken. This makes it an excellent choice for people who are trying to reduce their calorie intake.
In summary, the Chinese chicken dish is a delicious and nutritious dish that provides several health benefits. It is high in protein, low in carbs, rich in vitamins and minerals, and low in calories.
How To Make Yu Shiang Chicken
I love making it at home because it’s a delicious and easy-to-make dish that everyone in my family enjoys. Here’s how I make it:
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into thin slivers
- 1 tablespoon low-sodium light soy sauce
- 1 tablespoon Shao Xing rice wine
- 1/4 teaspoon kosher salt
- 1 tablespoon potato starch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 red bell pepper, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 1/2 onion, sliced into thin strips
- 2 scallions, sliced into 1-inch pieces
- 2 tablespoons Sichuan pickled chili pepper
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
Equipment
Instructions:
- In a large bowl, combine the soy sauce, rice wine, salt, potato starch, and sesame oil. Add the chicken and toss to coat. Let marinate for at least 15 minutes.
- In a separate bowl, whisk together the pickled chili pepper, sugar, cornstarch, and chicken broth to make the sauce.
- Heat a large skillet or wok over high heat and add the vegetable oil. Once the oil is hot, add the garlic and ginger and stir-fry for 30 seconds.
- Add the chicken to the skillet and stir-fry for 2-3 minutes until cooked through. Remove the chicken from the skillet and set aside.
- Add the bell peppers and onion to the skillet and stir-fry for 2-3 minutes until slightly softened.
- Add the scallions and stir-fry for 1 minute.
- Return the chicken to the skillet and add the sauce. Stir-fry for 1-2 minutes until the sauce has thickened and everything is well coated.
- Serve hot with steamed rice.
That’s it! With a little bit of prep work and some quick stir-frying, you can have a delicious and flavorful chicken dish on the table in no time.
Yu Shiang Chicken Recipe
Equipment
- 1 Nonstick skillet
- 1 Pan
Ingredients
- 2 boneless skinless chicken breasts, sliced into thin slivers
- 1 tablespoon low-sodium light soy sauce
- 1 tablespoon Shao Xing rice wine
- 1/4 teaspoon kosher salt
- 1 tablespoon potato starch
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 red bell pepper sliced into thin strips
- 1/2 green bell pepper sliced into thin strips
- 1/2 onion sliced into thin strips
- 2 scallions sliced into 1-inch pieces
- 2 tablespoons Sichuan pickled chili pepper
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
Instructions
- In a large bowl, combine the soy sauce, rice wine, salt, potato starch, and sesame oil. Add the chicken and toss to coat. Let marinate for at least 15 minutes.
- In a separate bowl, whisk together the pickled chili pepper, sugar, cornstarch, and chicken broth to make the sauce.
- Heat a large skillet or wok over high heat and add the vegetable oil. Once the oil is hot, add the garlic and ginger and stir-fry for 30 seconds.
- Add the chicken to the skillet and stir-fry for 2-3 minutes until cooked through. Remove the chicken from the skillet and set aside.
- Add the bell peppers and onion to the skillet and stir-fry for 2-3 minutes until slightly softened.
- Add the scallions and stir-fry for 1 minute.
- Return the chicken to the skillet and add the sauce. Stir-fry for 1-2 minutes until the sauce has thickened and everything is well coated.
- Serve hot with steamed rice.
Frequently Asked Questions
What is Yu Hsiang sauce made of?
The sauce is made of a combination of soy sauce, vinegar, sugar, garlic, ginger, and chili peppers. Some variations of the sauce may include other ingredients such as sesame oil, hoisin sauce, or oyster sauce.
How do you make Yu Hsiang chicken?
To make it, start by marinating chicken strips in a mixture of soy sauce, rice wine, and cornstarch. Then, stir-fry the chicken in a wok or skillet until browned. Next, add garlic, ginger, and chili peppers to the pan and stir-fry for a few more minutes. Finally, add the sauce and any additional vegetables or ingredients, such as bamboo shoots or wood ear mushrooms, and stir-fry until everything is coated in the sauce.
What is the difference between Yu Hsiang and Kung Pao chicken?
The difference is that Yu Hsiang chicken is typically made with a sauce that includes vinegar and sugar, giving it a sweet and tangy flavor, while Kung Pao chicken is made with a sauce that includes soy sauce and sugar, giving it a more savory flavor.
Jennifer Ihe
Oge
