Tai bai chicken (Tai bai ji) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 245) 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
  • white pepper
    Buy Now
  • Show all ingredients...

  • EYB Comments

    Can substitute medium-dry sherry for Shaoxing rice wine, and Thai pickled chiles and pickled chile paste for Sichuan pickled chiles.

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, and Thai pickled chiles and pickled chile paste for Sichuan pickled chiles.

  • chawkins on August 19, 2019

    The flavor was good, however I overcooked the chicken when oil blanching them, so do high heat to reduce the sauce, not simmer, so the resulting chicken pieces were not as tender as they ought to be. Instead of whole pickled chile, I bought chopped pickled chile, so I just used 1 teaspoon and it was spicy enough.

  • clcorbi on November 13, 2017

    Wow. This was so delicious, I think it set a new bar for me as far as recipes from this book go. Although this dish takes a bit longer to cook than a standard stirfry, the flavor is so much more luscious that I can hardly complain. I also think you could easily double the recipe and still cook it in one skillet, since most of the cooking is just simmering time (rather than stir-frying over high heat). The only change I made was to grind up my Sichuan peppercorns, rather than throw them in whole. Otherwise, I followed the recipe as written and we were totally wowed by the result. Make this one.

  • Delys77 on February 03, 2016

    This was excellent. Definitely a repeat.

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