Zigong "small-fried" chicken (Zigong xiaojian ji) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 184) 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

  • Stephenn31 on April 18, 2026

    I picked this recipe because I had some celery to use up. Great flavours. I didn't make it too hot, but added some chili oil at the end to amp up the chili flavour which was great.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.