White cut chicken (Báiqiējī / 白切雞) from Madame Huang's Kitchen by Carolyn Phillips

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

  • PinchOfSalt on July 30, 2023

    I omitted the Chinese white liquor and still had marvelous results. The chicken (free range from a local farm, very slow growing Sasso breed FWIW) was succulent. Dead simple to cook and especially well-suited for preparing and dining during a heat wave. Note, also, there is essentially the same recipe in Carolyn Phillips book, All Under Heaven. The EYB recipe listing is here: www.eatyourbooks.com/library/recipes/1679387/white-cut-chicken-baigie-ji The only significant difference that I can see is she uses a much larger chicken. Cooking times and method remain the same despite that change.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.