Stir-fried chicken hotchpotch (Chao ji za) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 248) 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

  • Eat Your Books

    Can substitute medium-dry sherry for Shaoxing rice wine, cornstarch for potato flour, and Thai pickled chiles for Sichuan pickled chiles.

  • kitchen_chick on May 03, 2016

    I've made this with chicken breast and/or thigh instead of chicken livers. I use more meat and adjust the sauce ingredients and pickled ginger to balance out the increased meat amount, though I don't increase the celery. It's still a very tasty dish made this way instead of with the livers. I've served it to friends this way, and it's always received well. They're usually surprised that they like the celery. I think de-stringing it as Dunlop says to do is important.

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