Even with the low-sodium soy sauce it was still salty. Despite adding extra ginger, it only tasted of soy sauce. I don't find soy sauce nice enough to stand on its own. I made it with chicken breast, perhaps the lack of fat made it less enjoyable. I've never been a dark meat person though. That being said, for those of you who do like it and want to make it with chicken breast, a good way to get the chicken to mix with the sauce (and thus keep the flavor) is to shred it into chunks. Don't need the cornstarch this way. I served it on white rice with steamed broccoli.
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Even with the low-sodium soy sauce it was still salty. Despite adding extra ginger, it only...