Clay bowl chicken (Bo bo ji) from Every Grain of Rice: Simple Chinese Home Cooking (page 52) by Fuchsia Dunlop

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Notes about this recipe

  • bernalgirl on March 01, 2024

    This made an excellent lunch, even if I forgot the peanuts! I substituted slivered romaine for the bean sprouts, it would also be wonderful with slivered Napa cabbage. I used 3 healthy tablespoons of Lao Gan Ma chili crisp and it had the right heat for my husband and I.

  • Ro_ on June 14, 2023

    This was delicious but so spicy! I had a bigger quantity of chicken than stated and only used about two thirds of the quantity of sauce, but the chilli in it was so hot, and I usually love really spicy food. Next time I'd use no more than 2 tbsp of chilli oil/sediment. Other than that it was a pretty and tasty dish, and really quick and easy to do if you have cold chicken to use up. Perfect for a hot day, I served with a cold noodle salad.

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