Sandpot stir-fried chicken rice from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

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

  • Eat Your Books

    Can substitute dry sherry for Shaoxing. See recipe for variation cooked in a sandpot.

  • ashallen on August 29, 2022

    The stir-fried chicken and mushrooms mixture was very tasty. I particularly liked how well the prosciutto went with the dried shiitakes. Timing is important in this recipe and the author provides great, detailed instructions. I think I still managed to overcook my rice a bit, though! The rice got less of a flavor boost than I'd hoped for from the chicken stock + stir-fry sauce. If I make this again, I'll either tinker with the rice (use a more flavorful stock, perhaps add some salt to the stock, and cook the rice less) or just serve the stir-fried chicken-mushroom mixture (with less mushroom water) with plain steamed rice. I used a 2 quart enameled cast iron dutch oven with the "saucepan method" instead of a sandpot.

  • JoanN on April 02, 2017

    Inaugural outing of my new sand pot. Best rice I ever made. Terrific dish, and a quick and easy one-pot meal.

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