Reviewed: Jan. 16, 2012

Agree with other reviewers that you need more basil, less sesame oil, and either less soy sauce or a lighter one. It has similar taste to the restaurant dish, but looks less appealing because it looks so much darker. This maybe improved with less soy sauce. Also restaurants tend to use chicken on bone, so that may be a missing element too. If I try again, I may use stew longer with chicken thighs with bone.

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

Reviewer:

JuliaIsNotLast

Reviewed: Jan. 4, 2012

This is a pretty good recipe. Like others, I've made a few modifications of my own: 1) reduced the amount of soy sauce to just 1/4 cup, 2) substituted the dry sherry with Chinese cooking wine, 3) reduced amount of sesame oil to just 3 tablespoons, and 4) added a full cup of basil leaves.

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

Reviewer:

Lanie

Reviewed: May 23, 2011

It's pretty good if you don't have an Asian market nearby, but I recently found another recipe I like better, which uses grated ginger, shaoxing wine instead of sherry, a small amount of dark sesame oil (for flavor) in addition to the light, and a darker, thicker soy sauce called kecap manis.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pie

Cooking Level: Intermediate

Reviewed: Mar. 21, 2011

I tried this chicken in Taiwanese restaurant before, therefore I decided to DIY it at home. By using this recipe the cooking result is better than what we get locally. I put in 50g of Thai basir leaf, it really give the dish a slight peppery kick. Home grown basil leaf is always taste the best and it can be grown effortlessly by sticking stem into soil. Lisa

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

Reviewer:

sokelengl

Reviewed: Mar. 2, 2011

Very good. I salted the chicken prior to browning, and omitted the water and chilies. I did add some red pepper flakes but not too much because of my two young children. I think it would have been even better if I'd had Thai sweet basil rather then regular, but I used what I had.

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

Reviewer:

rachelereyna

Reviewed: Jul. 15, 2010

This had great flavor. I didn't have enough Thai basil, and I wish I would have because I think more is better. It did not cook down to 1/4 cup as the recipe says... not sure how that can happen in 20 min with 1/2 cup oil. (I used mostly veggie oil, just a Tb or so of sesame - too overpowering for my taste). I liked the extra sauce though. I made rice noodles, and the extra sauce was good on them. Will make again.

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

Reviewer:

FruitSaladYummyYummy

Cooking Level: Intermediate

Reviewed: Feb. 21, 2010

Excellent dish! Thank you very much for sharing your great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Eiko

Cooking Level: Expert

Living In: Sausalito, California, USA

Reviewed: Sep. 20, 2009

I don't use the basil but add scallions.

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

Reviewer:

Anne C.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 29, 2009

The soy sauce amount for this recipe was reduced by the Allrecipes staff on 7/29/2009 at the submitter's request.

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

Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Mar. 16, 2009

This was a big hit at our house. I didn't have the basil but it didn't seem to matter. I did add chili garlic sauce because my gang want their hot stuff really hot.

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