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Chicken Pot Pie IX

Reviewed: Apr. 26, 2012
This turned out pretty good. I think the chicken lacked a bit of flavour though. I think it's better to sear the outside of the chicken first before boiling it as this gives it a better flavour - especially if you do this in butter! Also, there's no need for the chicken stock. Just use the water from boiling the chicken and vegetables (that is chicken stock!). I also added a bay leaf during this process and later on added thyme and sage. Perhaps some garlic might also help. I also didn't add the salt since I cooked the onions in salted butter. I also added a cup of mushrooms - what's a chicken pie without mushrooms (if you like them of course!).
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Perfect Sesame Chicken

Reviewed: Mar. 22, 2013
This is a pretty good recipe though I made a few changes: 1. I used flour instead of cornstarch for the sauce. I first made it with cornstarch and it had a disgusting consistency and a weird after-taste. I usually don't like cornstarch anyway and can taste it when it's in something. Two tablespoons of all-purpose flour worked just fine - I whisked it into the boiling sauce. 2. I added more garlic to the sauce and some fresh minced ginger. I would actually try adding even more garlic next time. Some people said the sauce was flat. I would suggest trying these things (including the flour instead of cornstarch). 3. I actually preferred the chicken when it was more brown and crispy. This required really hot fat. I don't know what temp though as don't have a thermometer or digital fryer. 4. I used less sugar than the recipe says for the sauce. Instead I used 1/2 cup of sugar and a 1/4 cup honey. Brown sugar might be even nicer than white. I'll try that next time. I also used normal soy sauce. 5. I used organic chicken. Much better than non-organic. Tastes cleaner, fresher, and less fatty. 6. Could do with some suggestions for what veg to serve this with. An asian broccoli side would be nice.
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