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Peking Shredded Chicken (京酱肉丝)

A white plate of glazed, sesame-topped shredded chicken served with piles of julienned cucumber, carrot, and scallion.

One thing about me: I LOVEEE Peking duck. But it's almost impossible to make at home, and it's quite expensive at restaurants.

So this is Jing Jiang Rou Si (京酱肉丝), a classic Northeastern Chinese dish traditionally made with shredded pork. This recipe uses shredded chicken breast instead, for a more macro-friendly option that doesn't sacrifice flavor.

There are two key ingredients here:

  1. Sweet bean sauce (tian mian jiang; 甜面酱). This is going to give us that flavor of peking duck sauce.
  2. Giant scallions. The flavor of is milder and a bit sweeter than that of regular scallions. You can typically find this at Asian supermarkets, but if it's not available near you, regular scallions work just fine.

This dish is traditionally eaten with those thin Peking duck wrappers, but we're just using rice paper instead. Because lazy.

A hand holding a thin rice wrapper filled with glazed shredded chicken, cucumber, carrot, and scallion, rolled up over a plate of the same ingredients.
All wrapped up :)
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Cooking Method:
Cuisine: ,
Difficulty: Beginner
Servings: 2
Calories: 354
Dietary: Dairy-free, Gluten-free, High-protein
Description

Jing jiang rou si (京酱肉丝) is a classic Northeastern Chinese dish traditionally made with shredded pork. This recipe uses shredded chicken breast instead, for a more macro-friendly option that doesn't sacrifice flavor. And instead of the usual Peking duck wrappers, we're just using rice paper to keep things simple.

Ingredients
  • 2 giant scallions, or 4 regular scallions (just the whites)
  • 1/2 English cucumber
  • 1/2 medium carrot
  • 1 tsp neutral oil
  • 8 oz uncooked shredded chicken breast
  • 12 small rice paper sheets (see note)
    • Sauce:
  • 2 tbsp tianmianjiang
  • 1/2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tbsp sugar
  • 1 tsp corn starch
  • 3 tbsp water
Instructions
  1. 1
    Cut the giant scallions into 3-inch sections, using only the white parts. Slice each piece vertically without cutting all the way through, then remove the green core from the center. Flatten the scallion whites and slice into thin strips.
  2. 2
    Shred the cucumber and carrot into thin matchsticks.
  3. 3
    In a small bowl, combine the tianmianjiang, soy sauce, sugar, corn starch, and water until smooth.
  4. 4
    Heat oil in a pan over medium-high heat. Add the shredded chicken, separating the pieces with a spatula. Sear until golden brown on both sides, 1-2 minutes per side.
  5. 5
    Pour in the sauce and stir to coat evenly. Keep cooking, stirring occasionally, until the sauce reduces.
  6. 6
    Dip a rice paper sheet in water briefly until just softened. Lay it flat and add a portion of chicken, scallion, cucumber, and carrot. Fold the bottom up and fold in the left and right sides, leaving the top open. Repeat with the remaining wrappers, or assemble each wrap fresh as you eat!

Nutrition Facts

Servings 2

Amount Per Serving
Calories 354kcal
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe uses my shredded chicken breast recipe, which you can find here!

If you want to eat this the traditional way, you can actually make Peking duck wrappers easily at home! Stack store-bought dumpling wrappers on top of each other, brushing a thin layer of oil between each layer. Then flatten the stack with a rolling pin, and steam over medium-high heat for 10 minutes.

Keywords: Chinese, Northeastern Chinese, Peking-style, Asian fusion, chicken breast, shredded chicken, rice paper, tianmianjiang, sweet bean sauce, wraps, spring roll style, appetizer, main dish, handheld, high protein, macro-friendly, low fat, lean protein, gluten-free option, savory-sweet, umami, sauce-based, meal prep, quick dinner, make-ahead, fresh and light, Jing Jiang Rou Si, Peking duck style, Beijing sauced chicken, tianmianjiang, sweet bean sauce
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Read it online: https://ricesprinkles.com/recipe/peking-shredded-chicken/
Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.