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.

Chicken legs with black vinegar, ginger, and shiitake from Fine Cooking Magazine, Oct/Nov 2018 (page 68) by Hugh Acheson

  • shallots
  • red peppers
  • celery
  • fresh ginger
  • peanut oil
  • sesame oil
  • bok choy
  • chicken stock
  • dried red pepper flakes
  • chicken legs
  • shiitake mushrooms
  • Chinese black vinegar

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

This recipe does not currently have any notes.

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.