Fish-fragrant chicken slivers (Yu xiang ji si) from Sichuan Cookery 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

  • Ro_ on July 31, 2020

    This was seriously, seriously good. Ideal food for when it's unbearably hot, the family guzzled this down and then asked for more. I used half a chicken which had been poached according to the book's method the day before. The sauce was delicious: definitely a great way to serve cold chicken.

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