In a bowl combine 2 tbs low-sodium soy sauce, 1 tbs Shaoxing wine and 2 tsp cornstarch. Add the chicken and toss to coat. Let marinate 15–20 minutes (up to 1 hour refrigerated).

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs vegetable oil and when shimmering, add the marinated chicken in a single layer. Stir-fry until the exterior is golden and the chicken is nearly cooked through, about 4–5 minutes. Remove chicken to a plate and set aside.

Aromatics & Vegetables

In the same wok, reduce heat to medium-high and add 1 tbs vegetable oil. When hot, add the minced garlic, minced ginger and the white parts of the scallions. Stir-fry quickly about 30–45 seconds until fragrant but not browned.

If using, add sliced fresh red chili, rehydrated mushrooms and bamboo shoots. Stir-fry 1–2 minutes to heat through and mix with aromatics.

Yu Hsiang (Fish-Fragrant) Sauce

Combine the sauce ingredients in a small bowl: 1 tbs doubanjiang, 1 tsp chili garlic sauce, 2 tsp black vinegar, 1 tbs light soy sauce, 1 tsp granulated sugar and 1/2 cup chicken stock (or water). Stir to dissolve sugar and integrate the paste.

Pour the prepared sauce into the wok with the aromatics and bring to a simmer over medium-high heat, scraping up any brown bits from the bottom of the pan.

Mix 1 tsp cornstarch with 1–2 tbs cold water to make a slurry. Slowly stir the slurry into the simmering sauce and cook about 30–60 seconds until the sauce thickens and becomes glossy.

Return the cooked chicken and any accumulated juices to the wok. Toss to coat evenly in the sauce and simmer together 1–2 minutes to finish cooking the chicken and heat everything through.

Garnish & Finish

Turn off the heat. Stir in 1/2 tsp sesame oil and sprinkle 1/4 tsp white pepper. Add the green parts of the scallions and toss briefly.

Transfer to a serving plate. If desired, sprinkle toasted sesame seeds and chopped cilantro. Serve immediately with steamed rice.