Don''t make my mistake! I used the entire package of onion soup mix AND beef broth instead of water. I didn't use the water because I wanted thicker gravy. I got thicker gravy, but it was so salty. I used the entire 5.5 lbs of meat. I thought others meals came out salty because they used smaller cuts, not so, that whole envelope is just too much and too salty. My gravy was thick though! I'm still eating the meal over plain potatoes and egg noodle because this is expensive meat. ($19 for 5 lbs) I added other things but they are moot because it's really salty. I will try this again in a few months...Meat was tender and salty beneath the gravy, less tender, but very tasteful above it. Please be careful because the beef broth instead of water + the soup may have been my downfall. In case you wonder, I added no extra salt, I very rarely do when cooking.

Reviewed On: Jan. 5, 2009

I too was stationed at the "Lik" and enjoyed this dish as often as possible. I made the dish per the original posters instructions as the edited version could make for some tough chicken. Changes I made from memory 1. Sliced up about 7 garlic cloves. 2. Seasoned chicken 1st (sea salt and pepper, something's missing though) 3. Used mild Rotel tomatoes mixed with fire roasted tomatoes 4. Added a chopped up spicy green pepper like the ones they roasted in the alley. This smelled and tasted great. Thnx original poster for both the recipe submission and clarification. Im still perfecting it and post any updates.

Reviewed On: Jan. 5, 2009

So good! Made it for a friend, she insisted I make it again for her and her husband (who loves spicy food). It was made for me (the 1st time I had it) by a friend, who used potatoes in the recipe. I think it's fantastic either way! I must insist on Jasmine rice in this recipe...IT IS SO GOOD! I've never used the sugar in the recipe, but I do use everything else, including fish oil. I could go on and on, but please, please, please try it for yourself, you won't regret it. Thanks to the person who submitted this. It has allowed me to impress both friends and co-workers over and over again. Next time I do intend to double the sauce and cook it in a wok.

Reviewed On: Jan. 4, 2009