I think this recipe would be good just as it stands, but like all of you I cant resist tinkering a bit. I used 1/2 cup brown sugar, 2 Tbsp soy sauce, 2 Tbsp balsamic vinegar, and 1 tsp of ginger to the sauce mix. I also ended up using 1 can of chicken broth. It reduces down and gets thick much quicker than I thought it would. So while the rice was cooking (after I had burnt the potatoes) if the sauce looked too thick I could just add the chicken broth a bit at a time. Fantastic. I will be making this for years to come.
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I think this recipe would be good just as it stands, but like all of you I cant resist...