I just wanted to add some information to my mom's recipe. When the recipe says 3 tbs, that's 3 heaping tbs. You may reduce the soy sauce down to 1/3 cup, if you're sensitive to salty. You can throw the chicken in the pot still frozen, it still gets well cooked all the same. I use baby carrots instead of cutting large ones--much easier to toss in. (If you're using Red potatoes, add them at the same time as the chicken since they need more time to soak the sauce in.) I liked someone's suggestion of bell peppers, I'm using it now myself. Once everything is in the pot, reduce the heat to med-low. The sauce won't cover all the ingredients, so you'll need to stir occasionally. It's ready when you can half a carrot & potato piece and see the sauce has soaked inside (won't soak very far into Red potatoes). The liquid will thicken more as it cools.
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I just wanted to add some information to my mom's recipe. When the recipe says 3 tbs, that's 3...