Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: BeezeeBee on July 18, 2013, 12:41:30 am
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Made this dish recently. Didn't have Chinese wine, peanut oil, Chinese black vinegar, spring onions nor roasted cashews in the pantry. Used 3 dried chillies.
Chicken turned out tasty but a bit too hot for my little DS. Meat came out too shredded; I started off with 3 cm chicken thigh fillets. Might have to cut it into bigger pieces next time.
Not quite authentic because of the missing smoky aroma from the wok. But good enough for a quick meal.
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BZB, I can't believe you didn't have those ingredients in your pantry :o ;D. I'm Australian and I had them all except the black vinegar. Thanks for the review and yes 3cm is rather small for 15 minutes of cooking, I'd double that to 6cm at least. I usually start off with bigger cubes when doing meat dishes.
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BZB, I can't believe you didn't have those ingredients in your pantry :o ;D. I'm Australian and I had them all except the black vinegar.
;D ;D
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We tried this dish this week and it was the first to disappear at the dinner party. The Gong Bo means with chillies and cashews. Delish!
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BZB, I can't believe you didn't have those ingredients in your pantry :o ;D. I'm Australian and I had them all except the black vinegar.
;D ;D
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