Fish-fragrant cold chicken (Yuxiang jisi) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 72) by Fuchsia Dunlop

  • scallions
  • garlic
  • fresh ginger
  • sesame oil
  • superfine sugar
  • chile oil
  • sambal oelek
  • Chinkiang vinegar
  • light soy sauce
  • cooked chicken meat

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

  • JLDuck on December 11, 2021

    Extremely fragrant and delicious. I do however agree with Clcorbi in that it the chilli component is extreme. I put a small amount on the serving portion and placed the rest in a bowl for people to add to their taste.

  • Rradishes on October 20, 2017

    Very good, although a little salty. But I might have put too much chili paste. Overall good flavor.

  • clcorbi on April 15, 2017

    Delicious. Incredibly spicy. I might decrease the chili oil slightly next time.

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