Stir-fried chicken hodgepodge (Chao jiza) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 199) by Fuchsia Dunlop

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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

  • kitchen_chick on May 03, 2016

    I've made this with chicken breast and/or thigh instead of chicken livers. I use more meat and adjust the sauce ingredients and pickled ginger to balance out the increased meat amount, though I don't increase the celery. It's still a very tasty dish made this way instead of with the livers. I've served it to friends this way, and it's always received well. They're usually surprised that they like the celery. I think de-stringing it as Dunlop says to do is important.

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