Sunday, February 13, 2005

Szechuan Chicken

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.

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