Yushan chicken, also know as “fish-flavored shredded pork” is a popular Sichuan dish that packs a flavorful punch. Don’t let its name fool you – it has no fish! Although simple to make, this sour delight contains an incredible mix of ingredients such as peppers soaked in salt and soy sauce combined with sugar, ginger and garlic for that signature ‘fishy’ flavour. But… it does not contain any actual fish! Why not give this sweet & savory treat a try?
In Sichuan cuisine, Yushan chicken is often served with pickled fish and sea pepper as condiments. This dish is a childhood favorite of many, including me! When I was young, my grandmother made the best Yushan chicken. It had this irresistible sweet and sour flavor that lingers in your memory for days afterward. Now it’s time to show everyone how make this dish bursting with amazing tastes – just follow along with my recipe below!
Legend has it that yu hsiang chicken was invented by a creative Sichuan businessman with an affinity for fish. With some ingenuity and leftover ingredients from a previous fish dish, the hostess crafted something altogether new. It was a fish-flavored stir fry without any actual seafood! Over time this recipe evolved into its modern version. It has become popular worldwide with its spicy sweet & sour flavors that pair so deliciously with steaming hot rice. Try it out today and delight your guests at every gathering!
How To Make Yushan Chicken
Pork is a powerhouse of nourishment, providing an abundance of protein and healthy fatty acids. Heme (organic iron) and cysteine are two components that help can promote iron absorption and help with anemia. Pork has a multitude of healing properties, from revitalizing kidneys to replenishing Yin and moisturizing dryness.
Bamboo shoots are rich in nutrients such as B vitamins and niacin. They also contain low fat and sugar with more dietary fibre. When added to dishes, they soak up a surplus of oil that lifts the flavor of the dish.
Black fungus is packed with iron, which not only nourishes the blood but also keeps your skin looking healthy and rosy. Furthermore, it has an abundance of vitamin K that can help reduce coagulation and therefore lower risks for thrombosis as well as arteriosclerosis or atherosclerosis.
Carrots have a lot of vitamin A, which is good for your eyes, skin, and immune system. Carrots also help improve digestion and lower cholesterol levels due to their fiber content.
Ultimately, Yushan chicken is the perfect meal to include in your diet – it’s unbelievably tasty while full of vital nutrients. This dish will not only please your taste buds, but also provide you with a number of essential vitamins and minerals that are sure to guarantee optimal health.
Q: There is no fish in the Yushan chicken. So, where does the “fish fragrance” come from?
A: The exceptional aroma comes from frying and marinating chili peppers, with a scent reminiscent of fish – thus the name ‘fish fragrance.’
- 200g pork, preferably tenderloin
- 30g winter bamboo shoots
- 20g fungus
- 1 carrot
- Red and green peppers
- Onion, ginger, and garlic to taste
- 15g vegetable oil
- 5g cooking wine
- 2g starch
- 20g white sugar
- 20g soy sauce
- 15g white rice vinegar
- 1 spoonful Pixian bean paste
- Clean a piece of tenderloin pork and set aside.
- Wash the carrots, peppers, and scallions. Soak the fungus in water and set aside.
- Then, wash the garlic and ginger.
- Finely chop the green onions and mince both the garlic and ginger.
- Slice the pork into thin strips and combine with an egg white, cornstarch, and cooking wine. Gently mix to ensure all ingredients are evenly distributed before allowing it to marinate for 10 minutes.
- In a small bowl, mix together light soy sauce, oyster sauce, balsamic vinegar, salt, sugar, monosodium glutamate, and water to create the fish-flavored sauce.
- Shred the carrots, green and red peppers, and fungus.
- Heat vegetable oil in a pan over medium heat. Add the onion, ginger, and garlic and stir-fry until fragrant.
- Gently stir-fry the marinated pork strips until they turn white.
- Add a spoonful of Pixian bean paste and stir-fry until fragrant.
- Add the shredded carrots, fungus, and green peppers and stir-fry until cooked through.
- Carefully pour in the savory fish-flavored sauce into the pan.
- To finish, add the shredded red pepper and stir-fry for two more minutes.
- Serve hot.
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