Breasts, legs and pink bits from Fire: A World of Flavour by Christine Manfield

  • spring onions
  • shrimp paste
  • soy sauce
  • bay leaves
  • bean sprouts
  • chile powder
  • chiles
  • solid coconut cream
  • eggplants
  • fennel
  • fennel seeds
  • fish sauce
  • galangal
  • garlic
  • fresh ginger
  • lemongrass
  • sesame oil
  • oranges
  • parsley
  • whole star anise
  • palm sugar
  • thyme
  • rice vinegar
  • water chestnuts
  • Sichuan peppercorns
  • black peppercorns
  • white peppercorns
  • pork fat
  • chile oil
  • dry white wine
  • dried chiles
  • cumin seeds
  • jasmine rice
  • Shaoxing rice wine
  • oolong tea
  • jasmine tea
  • black cloud ear fungus mushrooms
  • tamarind pulp
  • chicken giblets
  • brown onions
  • red shallots
  • fresh turmeric
  • chicken carcass
  • dried tangerine peel
  • light soy sauce
  • chicken
  • dark soy sauce
  • tawny Port wine
  • duckling
  • cassia bark
  • duck foie gras
  • yellow beans

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

This recipe does not currently have any notes.

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.