Taibai chicken (Taibai ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 185) 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

  • jenburkholder on February 23, 2021

    Really enjoyed this, although one person thought it was bland. The primary flavour comes from the pickled chiles (we subbed Hunanese), so if it's going to be too spicy, cut down the dried chiles. That's what I'd do if making it again.

  • JLDuck on September 03, 2020

    Absolutely delicious. Thanks to another note I made the first stir fry very short, just waited until the chicken was barely white. It was moist and delectable.

  • chawkins on August 19, 2019

    The flavor was good, however I overcooked the chicken when oil blanching them, so do high heat to reduce the sauce, not simmer, so the resulting chicken pieces were not as tender as they ought to be. Instead of whole pickled chile, I bought chopped pickled chile, so I just used 1 teaspoon and it was spicy enough.

  • clcorbi on November 13, 2017

    Wow. This was so delicious, I think it set a new bar for me as far as recipes from this book go. Although this dish takes a bit longer to cook than a standard stirfry, the flavor is so much more luscious that I can hardly complain. I also think you could easily double the recipe and still cook it in one skillet, since most of the cooking is just simmering time (rather than stir-frying over high heat). The only change I made was to grind up my Sichuan peppercorns, rather than throw them in whole. Otherwise, I followed the recipe as written and we were totally wowed by the result. Make this one.

  • Delys77 on February 03, 2016

    This was excellent. Definitely a repeat.

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