Reviewed: Jun. 23, 2010

It cooked to a beautiful golden brown and the aroma was mouthwatering and if you added corn starch it made a wonderful gravy; however it seemed to lack something in the flavors. I did have to use a dry sherry so I'm will to hedge that might have been it. Ended up having to add tons of salt but that only went so far. It is worth a shot especially if you prefer subtle flavors over bold ones.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Weaver

Cooking Level: Expert

Reviewed: Jan. 27, 2010

A+!! This was so yummy and full of flavor. My whole family loved it. I did use white pepper in place of the black pepper. it gave it more of a asian flavor.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Pamela

Cooking Level: Expert

Living In: Oregon, Ohio, USA

Reviewed: Jul. 22, 2009

This was awesome! My family loved it, and my husband said it was almost as good as when he gets it at our favorite Chinese place!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

AO1124

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Reviewed: Oct. 1, 2008

My husband is chinese so we have the Shiao hsing on hand at all times. I add minced garlic at the same time as the whole cloves. I also add chopped zucchini the last 5 minutes or so to have a vegetable in it.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Darlene

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Jul. 31, 2007

This recipe was very good, but I feel like it was missing something. I added a few small minced shallots, minced some of the garlic and increased the amounts of the soy sauce and sherry a bit. Overall, very good and I will certainly be making again.

Was this review helpful? [ YES ]
13 users found this review helpful