Steamed chicken with hot and sour dressing from My China: A Feast for All the Senses by Kylie Kwong

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Notes about this recipe

  • Yildiz100 on December 10, 2017

    I made the sauce as written with two exceptions. I substituted Japanese soy for the Chinese light soy sauce and I reduced the cilantro from 2 tbs to 1 tbs. This was excellent though a bit too salty, probably due to my soy substitution. The cilantro was just right for me. (I appreciate cilantro only as a background flavor.) I didn't make her steamed chicken. Instead I served this with rotisserie chicken allowed to cool to room temp. It was really delicious and I will make thus again and again. It is really a great way to make a grocery store rotisserie chicken taste special.

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