Chiang-bo chicken from The Key to Chinese Cooking by Irene Kuo

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

  • hirsheys on October 16, 2022

    One of my dad’s classics - I love this dish. Can also use baked/air fried tofu instead of chicken, or hoisin instead of sweet bean paste.

  • GiselleMarie on June 10, 2018

    Very good! I doubled the sauce and tripled the scallions and bamboo shoots, the latter of which are growing in profusion in our back yard. I have my own method of velveting, which works well but is a much quicker process: Toss the chicken in a little salt, wine, and egg white, then stir in corn starch to coat. Stir-fry in the wok with ginger and scallions.

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