Yu Xiang Rou Si

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Name	Fish Flavour Chicken
Origin	China
Type	Main dish
Cooks	Rachel Xia, Kathy Diao, Fang Zhou
Notes	Contains sugar (may be left out)

Ingredients (serves 4-6)

250 g chicken breast, cut into small pieces
3 carrots, cut into matchsticks
25 g dried wood ears (black fungus), soaked in advance
1 tbsp Chinkiang vinegar
2 tsp fresh ginger, finely chopped
25 g dried red chillies
2 tsp hot chilli sauce (may be replaced by 1 tbsp soy sauce)
1 tbsp sugar
100 g spring onions, chopped
1 green pepper, halved and sliced
2 tbsp corn flour
vegetable oil for frying

Preparation

Stir fry the chicken for a few minutes, then add the carrots, dried chillis and wood ears, and stir fry for another 2-3 minutes.
Add the chilli sauce, sugar, ginger and vinegar, stir fry for 30 seconds to mix, then mix in the green pepper and spring onions.
Mix the corn flour with some water, then add to the rest and stir until it thickens.


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