Xinjiang-style chicken from China - The Cookbook (page 280) by Kei Lum Chan and Diora Fong Chan

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

  • chawkins on September 14, 2022

    Aka big plate chicken. I only had it once before at a local Chinese restaurant and I found two such recipes on my bookshelf. This and one from All Under Heaven, this one uses chili bean paste and the other doesn't, the version I had at the restaurant definitely had chili bean paste in it, so I chose this recipe. I substituted green for red bell pepper, jalapeno for the red chile and pappardelle for the wheat noodle. I turned out delicious even though mine looked more like a stew whereas the restaurant dish looked more like a stir-fry, but I might have put in too much water. Next I'll try Adam Liaw's recipt I found on the internet.

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