x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Gingery chicken stew from The Flexitarian at The New York Times by Mark Bittman

  • soy sauce
  • chicken thighs
  • fresh ginger
  • limes
  • onions
  • winter squash
  • whole star anise
  • vegetable stock
  • daikon radishes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or water for vegetable stock.

  • lorloff on February 26, 2017

    This was an absolutely delicious recipie. It was even better the next day. I would not change a thing! It look great and was even better. This will become our next real comfort food. Will make again and you should too. Used chicken stock.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.