Tina Yao Lu's chicken with spinach from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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

  • lilham on May 30, 2012

    I used baby spinach instead of the regular stuff. Knorr chicken broth instead of homemade. I also substituted with a mix of brocolli and cauliflower for the mushroom. I don't like the end result at all. It reminded me of drinking down rice with a big bowl of chinese soup when I was a kid. I don't think the use of mushrooms would change that.

  • Breadcrumbs on January 07, 2011

    p. 74 - I took some liberties with this dish in the interest of timesaving. I used baby spinach instead of using the regular stuff and since it was very tender, I skipped the pre-cooking stage and simply added it in at the end once the broth has been incorporated into the stir-fry. I also used boxed chicken stock instead of homemade. That said, I don’t believe the final product suffered at all for my adaptations and it made for a satisfying dish that was quick and easy to pull together. The chicken was ridiculously tender and the mushrooms and spinach helped flavor the sauce. I was expecting the dish to be a bit bland based on the individual ingredients but somehow it comes together to make a very tasty dish that we’d be happy to have again

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.