The Swiss chicken (as sweet chicken) was a legendary dish in local style restaurant in the 60's to 80's and now become a revival as a trend. It seems many restaurants just focus on how sweet and dark the soy sauce they use but forget some other ingredients like bay leave and Chinese rose wine. Yet, cooking chicken in sweet sauce over 30 minutes would make the chicken meat a bit too mashy, especially for those frozen chicken. Supposed the sugar should be put in 10 minutes before it's done.
No comments:
Post a Comment