Smoky red pepper chicken from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • dry sherry
  • soy sauce
  • chicken breasts
  • garlic
  • fresh ginger
  • peanut oil
  • onions
  • rice vinegar
  • chicken stock
  • dry-roasted peanuts
  • dried red chiles

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

  • Breadcrumbs on June 14, 2011

    p. 96 - We enjoyed this dish though I wouldn’t say it was remarkable. I needn’t have worried about the heat, in fact we found the dish to be very mild, the heat was quite subtle. Not sure if my chilies may have played a role. I used 6 Tien Tsin peppers that I purchased from Penzeys approx 3 weeks ago. We also felt that this dish failed to deliver on the Smoky flavour. Presumably it’s the searing that imparts this to the dish but it simply wasn’t prevalent at all in our case. The sauce was flavourful though, onion was the predominant flavour and the sauce was nice w the rice. With so many other chicken dishes to try, I don’t see myself making this again. I hope I don’t deter others from trying it though as it is a tasty dish. Photos here:

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