Crispy-skinned, twice-cooked baby chicken with sticky black rice and chilli jam from Paramount Cooking by Christine Manfield
- dates
- fennel seeds
- fish sauce
- five-spice powder
- galangal
- garlic
- fresh ginger
- whole star anise
- palm sugar
- Sichuan peppercorns
- vegetable oil
- chicken stock
- red chillies
- Chinese rice wine
- licorice root
- whole baby chicken
- brown onions
- black cardamom pods
- black sticky rice
- dried tangerine peel
- tamarind juice
- dark soy sauce
- light soy sauce
- yellow rock sugar
- cassia bark
- red bird's eye chillies
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.