Photo courtesy of Kami Stafford.

Shanghai Chicken

My mother originally got this recipe, or the basis for how it evolved as a recipe for "Shanghai Duck", from a cooking show called "Joyce Chen Cooks" during the late 1960s. It was a favorite of my family for years. As a "starving college student" and at times thereafter, I could not afford duck, so I substituted chicken instead. I preferred the chicken because it was less greasy than duck, and I believe it tastes better.

The recipe itself is wheat free. However, a lot of commercial soy sauce contains wheat. I have found that the cheaper soy sauces, such as house brands and generics found in many chain grocery stores are often wheat free.

Guna Involved

Guna - Tamas, with small amounts of both Rajas and Satva




Yield: 4 servings


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Copyright 2004, 2005, 2006 by Elizabeth Harper
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