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This was so good!!!! I made as is except I don't have a bamboo steamer so I cooked the chicken in a pan. The marinade was wonderful and the chicken was tender and full of flavour. I just boiled the marinade in a saucepan before adding a little cornflour to thicken. I served mine over stir fried vegetables and then drizzled sauce over the top of the sliced chicken. This is a definite keeper I made an extra breast so I had left overs for my teenage son to eat tonight. Even with it being reheated he said it was one of the best meals he has had in ages and loved the flavours. I served his with egg fried rice to fill him up. Absolutely gorgeous!!!

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The Flying Chef July 14, 2008
Asian Aromatic Chicken