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4
out of 5
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Easy chinese,
January 9, 2009
By edmondb67
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"I've made this a couple of times and it really is as easy as it looks. I particularly liked the heat of it. It had a bite to it that sets it apart from many 'Chinese' dishes that people make.
I also liked the tip about making the meat 'extra-crispy'...though I hate the smoke that I get when I bring oil up to 400 degrees. I almost can't open enough windows in the house for venting purposes.
TWO notes on this recipe: ONE - instead of ' 2 tablespoons granulated sugar', use just less than FOUR TABLESPOONS OF BROWN SUGAR or better yet, use RAW SUGAR. it's just a better flavor and doesn't clash quite as much.
TWO - for an extra kick - add to the recipe - ONE FULL tablespoon of GINGER PASTE. It brightens the flavor considerably."
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39 of 40 people found this review helpful.
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