Hong Kong–style mango ginger chicken from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 124) by Grace Young

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Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • mcvl on March 14, 2015

    Adapted to a roast chicken with mango, green bell pepper, and red onion as pot vegetables, added during the last half hour of roasting. Huge success.

  • jayg312 on July 17, 2013

    My first try at velveting, definitely a nice technique. The dish however was just okay. Needed more heat to it, and perhaps another ingredient to provide some depth.

  • sarahcooks on October 28, 2010

    This was a bit bland. Don't hold back on the mango because it's the strongest flavor in there. I think I will probably try it again but will add a bit more mango, soy sauce, and chili.

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