helps in achieving the right texture for the dish, ensuring they absorb the flavors of the sauce without becoming mushy.

Preparing the Proteins

For the chicken and shrimp, season them with a pinch of salt and a touch of white pepper for a subtle aroma. Marinate the chicken slices and shrimp in a mixture of soy sauce and oyster sauce to infuse them with umami depth. Let them marinate for at least 15 minutes.

Preparing the Aromatics

Finely mince the garlic and grate the ginger. Slice the mushrooms and chop the green onions. These aromatic ingredients are essential in creating the fragrant base of the dish's flavor profile.

Cooking Process

The entire cooking process for Yangzhou Tuotuopao is approximately 30 minutes. You can set a cooking timer to help manage each stage effectively.

Step 1: Stir-frying the Proteins

In a large wok, heat vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until it starts to turn golden brown, about 3-4 minutes. Add the shrimp and continue stir-frying until they turn pink and opaque. Remove the chicken and shrimp from the wok and set aside.

Step 2: Sautéing the Aromatics

In the same wok, add the garlic, ginger, and sliced mushrooms. Sauté these aromatics until fragrant and the mushrooms are slightly browned, about 2-3 minutes.

Step 3: Creating the Flavorful Base

Pour in the chicken stock and bring it to a gentle simmer. Add the soy sauce, oyster sauce, and a pinch of white pepper. Allow the mixture to simmer for a few minutes, melding the distinct layers of flavors.

Step 4: Integrating the Rice Noodles

Carefully add the drained rice noodles to the wok. Toss them gently in the simmering sauce to coat evenly. This step ensures the noodles absorb the savory richness of the broth.

Step 5: Finalizing the Dish

Return the stir-fried chicken and shrimp to the wok, mixing them into the noodle mixture. Sprinkle the dish with chopped green onions for a fresh, vibrant touch. Drizzle a bit of sesame oil before removing from heat.

How to Enjoy Yangzhou Tuotuopao

Yangzhou Tuotuopao is best enjoyed fresh out of the wok while still steaming hot. Serve it in large bowls to capture the enticing aromas alongside a