I usually make it first w/o changes, but at the last minute I couldn't resist adding a few things. Like celery seed, onion powder, garlic powder, little creole, and I thought a little paprika might give it a little bit of color. But one thing I did different for sure, was I cooked it all on top of the stove. I am just not one to bake something like this in the oven, especially since I started it on the stove. So I did a low slow simmer since I was already fiddling around in the kitchen. It stayed moist, the chicken was tender and very flavorful. I only used one tbs of soy as I only had 2.5 leg quarters, and my broth is from a dry mix that I get at the Mennonite store so I think it is salty enough. I had a little instant brown rice, so I added that, and I cooked and kept my white rice separate and served the chicken over top of it. Then I topped with a few extra cashews. I will make this again. It was an easy one pot fix. It didnt claim to be just like the Chinese restaurant. It claimed to be hassle free and it definitely was so it is a keeper for us and will go into the rotation. It can't get just a whole lot easier than this one. Thank you for sharing!
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I usually make it first w/o changes, but at the last minute I couldn't resist adding a few...