Chongqing chicken with chiles (Lazi ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 196) by Fuchsia Dunlop

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 March 05, 2020

    Truly delicious. The chillies were not too strong with the favours melding satisfactorily. I used thigh fillets.

  • Rradishes on March 19, 2018

    This was good, less ingredients than some other dishes in this book. Next time I'll try skin-on boneless chicken thighs though, chicken breast is a little too lean for my taste. Still good though.

  • twoyolks on July 21, 2015

    This is a bit different than when I've had this served in a restaurant. The chicken isn't coated in anything before frying. The preparation amps the chicken flavor but the chile flavor was subdued.

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