I really enjoyed this recipe. I made a few changes though. I did not have sherry so I substituted it with red wine vinegar. I also used about 1/4 cup of molasses as well. I simmered the chicken legs for about an hour. Then I took out the chicken legs, let them cool and then deboned, skinned and then broke apart the chicken. As I was doing this I added about 2 tbsp of dissolved corn starch to the sauce and brought to a boil for a few more minutes. I had a bed of white rice, chopped chicken and then brocolli...added a few spoonfuls of the sauce and viola :) It was more of an asian style dinner and I watched happily as my 20 month old stuffed brocolli in his mouth! That right there makes this recipe 5 stars!!!

Reviewed On: May 17, 2009

This soup was great!! I did add a can of sliced potatoes to the soup and a can of crab meat. This made is sooooo good! I love spicey food but have to take it easy because we have little ones in the house. So me and my hubby just sprinkle red pepper on the soup while in our bowl! Perfect!

Reviewed On: Jan. 25, 2009

I have made this recipe a couple times now and it has not dissapointed!! I LOVE this! I do add blueberries and red seedless grapes as well....but do not increase the sugars. I think the blueberries are a must for the tartness and the color they bring to this recipe. I chop everything mildly with my pampered chef chopper and it comes out perfect! This is intended to be more of a watery recipe....like salsa....so if you are looking for something firmer I would suggest only slicing the fruit and not adding the extra sugars. This recipe is a hit with everyone! Especially my kids!! My 18 month old wants to eat the salsa with a spoon....as do I ;)

Reviewed On: Jan. 16, 2009