kaitmurph

Combined this sauce recipe with the Woks of Life Lo Mein sauce guidance, meaning I used Shaoxing (which I guess is literally rice wine), only 2 tbsp brown sugar (it was still maybe too much), and a dash of salt and pepper. I also added a few grinds of sichuan peppercorn because I like spicy. VERY watery, I’d reduce amount of broth and I even added a ton of veggies too.

Okay, for the boiling potatoes part, 2 teaspoons of salt and 1/4-1/2tsp pepper should do the trick. I also add a bay leaf.

Used this as a guide for measurements and times as I did my thing with spicing/making it gluten-free. VERY impressed at how only 1.25 cups of chicken broth was sufficient for the rice!

Changes: Massaged a tablespoon of coconut aminos (GF soy sauce sub) into the diced chicken as marinade which imo increased both flavor and moisture. Added 4 chopped dried Chinese chilies and a chopped Serrano pepper to the garlic aromatic fry. Instead of straight soy sauce (it would’ve been just coconut aminos) added at the end, made a mix of 2.5 tbsp coconut aminos, 1 tbsp Shaoxing cooking wine, 1 tbsp hot water, .25 tbsp sugar, .15 tbsp white pepper. I would’ve added in maybe a teaspoon of salt to my lil sauce if I changed this up, or used tamari instead (I just used what I had). The flavor was good and spicy, how I like it, but could’ve been a touch saltier.