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Showing 1-5 of 5
on January 07, 2006
on February 23, 2009
Delicious. I forgot about putting in the shiitake mushrooms with 20 mts to do and added them with all the other ingredients. I also added some minced up ginger. They ('shrooms)absorbed the sauce and were wonderful. I also cooked it in the clay pot for 1 hour at 425 degrees and then removed the lid for another 10 mts. I left the skin on the thighs. Who doesn't love crispy chicken skin. Finally I garnished it with chopped up cilantro. I'll do this one on a regular basispeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 29, 2008
By Chef #302958
on December 01, 2006
Hi Daydream, I was just about to post this recipe, then I realised I didn't need to! How scrumptious is this chicken, it just melts in your mouth. I halved the recipe, used frozen thighs and omitted the marinating step, so they went straight from the freezer to the oven. I added a bit of extra time in the pot to account for this. I was out of baby bok choy, so instead I used some spinach and green beans. I also left out the lemongrass and don't have a clay pot, just used an earthenware casserole. I noted in the AWW Great Asian Food book, where I found this recipe, that the chicken can be frozen for up to a month at the end of step 3 which is just so convenient! This is a definite keeper. I can't wait to make it again! Maybe tomorrow.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #326572
on June 18, 2006
Serving Size: 1 (292 g)
Servings Per Recipe: 4