Comments on: Chinese Bourbon Chicken Recipe

By: reddhalia

reddhalia — Sun, 06 Sep 2009 19:08:08 +0000

Thank you, great!
Thank you, great!

By: jurbina15

jurbina15 — Sun, 06 Sep 2009 19:08:08 +0000

Can’t wait to try …
Can’t wait to try this!

By: joreknight

joreknight — Sun, 06 Sep 2009 19:08:07 +0000

i tried bourbon …
i tried bourbon chicken in a cajun place, but it looks almost the same.

is this the same thing?

By: bellitawurst

bellitawurst — Sun, 06 Sep 2009 19:08:07 +0000

Wow that looks …
Wow that looks delicious!

By: Wivanunu

Wivanunu — Sun, 06 Sep 2009 19:08:07 +0000

What is bourbon …
What is bourbon made from? I am allergic to rum and the sulfites in wine.

By: KleineShira

KleineShira — Sun, 06 Sep 2009 19:08:07 +0000

Hmm…Great!
Hmm…Great!

By: TeHGoodReverend

TeHGoodReverend — Sun, 06 Sep 2009 19:08:07 +0000

Finally !
Finally !

By: GIBSONguitarsNC

GIBSONguitarsNC — Sun, 06 Sep 2009 19:08:06 +0000

hmm.. interesting. …
hmm.. interesting. but, wouldnt this be so much better with dark meat? instead of breasts? i bet it works either way…

and is there some kind of substitute for the thick soy sauce? because i have no idea where to get some. thanks

By: faylinameir

faylinameir — Sun, 06 Sep 2009 19:08:06 +0000

you’ll be fine, if …
you’ll be fine, if you’re really worried about it, boil the marinade for 2-5 minutes prior to adding it to the chicken. But notice she brought it to a boil before she added the thickener. I promise you’ll be fine, done it for years

By: TASHUN1980

TASHUN1980 — Sun, 06 Sep 2009 19:08:06 +0000

Well no I’ve heard …
Well no I’ve heard the same thing.Whenever I use marinades I’ll just use enough for what I’m making fresh.But I never reuse marinade,that my meat ahs been in. But hey I guess it may work for some…lol