We're down to minimal posts here, so I'll just note that this week's recipe was for Szechuan Chicken. This recipe mentions dry sherry and soy sauce without giving any amounts, so I took a guess. In addition, I wanted more, so I doubled the recipe. In any case, it turned out very tasty. Jean gives it the standard "not-as-good-as-Kung-Pao-Chicken" thumbs up.