This sounded good on paper... I took another reviewer's suggestion to add bay leaves and onion to the pot, but it didn't seem to make a difference - the vinegar flavor overpowered the entire dish. My boyfriend said he liked it, but I wasn't that impressed. I used 2 tsps. of salt rather than Tbsps., but used all the soy sauce called for and the salt level seemed to be ok. The chicken came out very dry, and the sauce was almost too tangy to use. I poured the sauce through a colander to get all the chunks out and tried to reduce it, but it stayed pretty watery. Also, when I attempted to brown the chicken, the skin came off - I think broiling is definitely the way to go here to get a crispy outer texture.
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