Chicken in a delicate vinegar sauce (Culiu ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 189) by Fuchsia Dunlop

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Notes about this recipe

  • Stephenn31 on January 09, 2024

    Really excellent. A great balance of flavours and textures.

  • clcorbi on March 15, 2017

    Absolutely delicious. My only change was to use sambal oelek in place of the pickled chile paste. I did find it a bit wasteful to use a cup and a half of oil to fry the chicken and celery for less than a minute, so I decreased the oil slightly, which didn't hurt anything. The chicken batter didn't stick to the bottom of the pan, so if I make this recipe again I'll try shallow-frying it rather than deep-frying. I was very careful not to overcook the chicken, as Dunlop cautions, and the resulting dish was indeed luscious. The flavor is quite spicy and vinegary, so plenty of white rice is necessary. I think the celery works really well in this dish. Definitely will be made again.

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