Chicken with chiles (La zi ji) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 240) by Fuchsia Dunlop

  • Szechuan pepper
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine

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 medium-dry sherry for Shaoxing rice wine

  • Rradishes on March 19, 2018

    This was good, less ingredients than some other dishes in this book. Next time I'll try skin-on boneless chicken thighs though, chicken breast is a little too lean for my taste. Still good though.

  • twoyolks on July 21, 2015

    This is a bit different than when I've had this served in a restaurant. The chicken isn't coated in anything before frying. The preparation amps the chicken flavor but the chile flavor was subdued.

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.