Sichuan-Style Stir-Fried Shredded Chicken with Sweet Bean Sauce

Steps

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1. 1
   Shred the chicken breast by cutting against the grain. Mix with Shaoxing wine, soy sauce, white pepper, sugar, and cornstarch. Toss until evenly coated and let sit to marinate.
   ▶ ≈0:25
2. 2
   Prepare the vegetables: shred the Chinese zucchini, cut the chili into thin shreds, and cut the green onion into strips. Set aside the white parts of the onion for aromatics.
   ▶ ≈0:00
3. 3
   Heat oil to approximately 150°C. Add the marinated chicken shreds in batches, gently separating them as they cook. When partially cooked, drain and remove from heat to finish cooking while resting.
   ▶ ≈0:38
4. 4
   In the same wok, stir-fry the minced garlic until fragrant, then add the zucchini shreds. Add a splash of water and cook until tender. Transfer to a serving plate to form the base.
   ▶ ≈0:50
5. 5
   Add sesame oil to the wok and stir-fry the green onion until aromatic. Turn heat to low, then add the sweet bean sauce, spicy bean paste, vegetarian oyster sauce, and sugar. Stir-fry until fragrant and season with white pepper.
   ▶ ≈1:02
6. 6
   Add the oil-poached chicken shreds to the sauce and toss over high heat until everything is evenly coated with the sauce.
   ▶ ≈1:14
7. 7
   Pour the sauced chicken mixture over the zucchini base. Garnish with fresh green onion shreds and red chili shreds. Serve immediately.
   ▶ ≈1:20