Poached chicken for cold dishes from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 66) by Fuchsia Dunlop

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

Accompaniments: "Red oil" sauce 1; Numbing and hot sauce 1 (Mala wei); Chongqing sauce with bird's eye chiles and green Sichuan pepper oil 1 (Tengjiao ji); Spicy dips (Zhanshui): fresh chile; Spicy dips (Zhanshui): chile oil dip; "Red oil" sauce 2; Numbing and hot sauce 2; Chongqing sauce with bird's eye chiles and Sichuan pepper oil 2

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

  • clcorbi on December 18, 2016

    I poached a chicken breast for the Odd-Flavor Chicken using this method, and while the resulting broth was flavorful (I kept it and used it in the Bear's Paw Tofu), I didn't find that the aromatics added much flavor to the chicken. This could be because the breast poached for a much shorter time than a whole chicken would have. At any rate, the resulting breast meat was fairly tender.

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