Comments on: The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/ Fri, 19 Mar 2010 03:51:49 +0000 http://wordpress.org/?v=1.5.2 Comment on The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce by: Stefan http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-92604 Mon, 16 Mar 2009 04:21:15 +0000 http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-92604 I tried out this recipe tonight and the variety of flavors is great! At once very peppery, sour, savory and sweet with just a touch of heat at the end. I wasn't able to make much wok-hay with this dish since my gas stove doesn't make the wok hot enough but my girlfriend and I still loved it. Keep the great Chinese recipes coming Barbara! I tried out this recipe tonight and the variety of flavors is great! At once very peppery, sour, savory and sweet with just a touch of heat at the end. I wasn’t able to make much wok-hay with this dish since my gas stove doesn’t make the wok hot enough but my girlfriend and I still loved it. Keep the great Chinese recipes coming Barbara!

]]> Comment on The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce by: Carmen http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-60568 Sat, 22 Nov 2008 04:53:04 +0000 http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-60568 I just found your site and i love it. I stumbled across it googling pho (my latest obsession) a couple of weeks ago, and have been back dozens of times since. I had rather an adventure purchasing and seasoning my new wok, and your post was quite helpful. This is the third of your recipes I'm trying--the first two were great successes--and I'm wondering about how you prepare your fresh water chestnuts. I noticed that there was an asterisk after their mention in the recipe, and was wondering if you had some special method of preparing them. I've searched your site to no avail. After my first unsuccessful attempt to peel them raw, i decided to blanch the rest of them. It made them a little bit easier to peel, but still, it wasn't a picnic. I was wondering if you had any suggestions that might make preparing fresh water chestnuts any easier. What do you do to them? I know you're a huge fan and I'd like to try them in their fresh form, as I've only ever had them canned. Any tips would be much appreciated. Again, great site! I just found your site and i love it. I stumbled across it googling pho (my latest obsession) a couple of weeks ago, and have been back dozens of times since. I had rather an adventure purchasing and seasoning my new wok, and your post was quite helpful.
This is the third of your recipes I’m trying–the first two were great successes–and I’m wondering about how you prepare your fresh water chestnuts. I noticed that there was an asterisk after their mention in the recipe, and was wondering if you had some special method of preparing them. I’ve searched your site to no avail.
After my first unsuccessful attempt to peel them raw, i decided to blanch the rest of them. It made them a little bit easier to peel, but still, it wasn’t a picnic. I was wondering if you had any suggestions that might make preparing fresh water chestnuts any easier. What do you do to them? I know you’re a huge fan and I’d like to try them in their fresh form, as I’ve only ever had them canned. Any tips would be much appreciated.
Again, great site!

]]> Comment on The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce by: Barbara http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-49481 Sat, 29 Dec 2007 03:11:13 +0000 http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-49481 Dry sherry is better than salted Shao Hsing, Jordan. Glad you are enjoying my site! Dry sherry is better than salted Shao Hsing, Jordan.

Glad you are enjoying my site!

]]> Comment on The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce by: Jordan http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-49480 Sat, 29 Dec 2007 03:02:21 +0000 http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-49480 Quick question about the wine. You can get Chinese "Cooking" wine for incredibly cheap, but obviously there's a lot of salt in it (this is what makes it cheaper...you don't have to pay any of the tariffs associated with importing wine). I'm wondering if it's possible to use the saltier wine with a modification to the other ingredients, or if it's a better bet to just use dry sherry. Thanks, your site is very interesting! Quick question about the wine. You can get Chinese “Cooking” wine for incredibly cheap, but obviously there’s a lot of salt in it (this is what makes it cheaper…you don’t have to pay any of the tariffs associated with importing wine). I’m wondering if it’s possible to use the saltier wine with a modification to the other ingredients, or if it’s a better bet to just use dry sherry.

Thanks, your site is very interesting!

]]> Comment on The Secret’s In The Sauce: Sichuan Shredded Chicken With Garlic Sauce by: Julia http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-49291 Thu, 27 Dec 2007 00:13:27 +0000 http://www.tigersandstrawberries.com/2007/06/20/a-sichuan-classic-shredded-chicken-with-garlic-sauce/#comment-49291 I made this and man oh man it was delicious. I loved the story, and I thought of it while cooking this dish. I made this and man oh man it was delicious. I loved the story, and I thought of it while cooking this dish.

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