Comments on: A Very Quick And Simple Chinese Stir Fry: Cilantro Chicken

By: diane

diane — Tue, 29 Mar 2011 19:57:46 +0000

so yummy and easy may Allah reward you for sharing

By: Barbara

Barbara — Fri, 07 Nov 2008 15:30:21 +0000

Lizah–thank you so much for your glowing response to this recipe. I made it for dinner myself last Saturday night for a friend who had not eaten it before and he was similarly effusive in his praise.

The emails from Salaam should be interesting over the next few months as they will include not only weekly specials, but photographs of the development of the new location.

It is nice to meet you!

By: Lizah

Lizah — Thu, 06 Nov 2008 11:37:46 +0000

We had this last night and loved it. I am going to make it again tonight because we are fighting over the tiny scrap leftover for lunch.

This is about the 4th or 5th recipe of yours I have tried Barbara. I am trying to go back now and leave my raving positive comments on each post.

You’ve gotten a name in our house now and I even signed up for Salaam’s weekly specials, even though I live in Rome Italy!

By: Meg

Meg — Wed, 27 Aug 2008 21:00:29 +0000

Barbara, tonight I googled “cilantro and chicken” and halfway down the page found this recipe. As luck would have it I had nearly all the ingredients (had to substitute on the wine and leeks for the spring onions) and so I gave it a try – and we LOVED it! Thanks!!

By: ejm

ejm — Fri, 25 Jan 2008 23:23:18 +0000

Mmmmm… you are describing one of my all-time favourites.

We make a chilli chicken that is not unsimilar to this. We use green onions if we have them, but find it’s just as good with regular onion. We haven’t added coriander leaf though, except occasionally as a garnish. What a great idea to stir them until they are wilted!

The last time we had chilli chicken (which was just last week), we served it with stir fried green beans in fermented black bean sauce.

-Elizabeth

P.S. In case you’d like to contrast and compare:
http://etherwork.net/blog/?p=375#recipe