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Cantonese Chicken and Mushrooms Recipe

Cantonese Chicken and Mushrooms

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on February 01, 2013

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    I have made this about 3 different times now and my husband asked for it again. It was quick, easy and full of flavor with the peanut oil, sesame oil and oyster sauce. Difinitely a keeper!

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  • on January 28, 2013

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    it was a great example of cantonese cuisine; easy to make...
    Cantonese cuisine is not spicy like other Chinese cusines that utilize red peppers or other spices with heat, but rely on garlic and onions for flavor. it seems odd that all of theses people oasting about the lack of heat... do people read the recipe before they make something? it is not rocket science...Really

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  • on November 17, 2012

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    The chicken broth made it salty and soupy, next time I would add something to give it a kick and leave the broth out.

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  • on October 08, 2012

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    Tasted great after adding red pepper flakes, some soy sauce, and Sambal chili sauce. Needed to reduce longer than recipe stated.

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  • on January 27, 2012

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    This was my first attempt at Asian cuisine and I must say this dish turned out great! It was a hit with all my brave friends who support all my culinary efforts.

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  • on August 17, 2011

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    I made this last night. I agree with most, very bland if you follow the recipe. I added some pepper flakes and a little soy sauce and it was YUMMY.

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  • on June 15, 2011

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    I've made this twice. After the first time, my husband wanted more of a kick, so I added red pepper flakes the second time. Very very delicious and flavorful!

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  • on May 18, 2011

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    I made this last night for the first time. We all enjoyed it very much and it will be a regular at our house. I'm somewhat puzzled by some of the comments. I've always thought of Cantonese food as rich flavor but mild; perhaps a Schezwan recipe will have the spice you desire. My sauce went from soupy to a rich gravy after adding to corn starch. This recipe didn't disappoint.

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  • on February 25, 2011

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    I don't understand why I got all these ingredients, spent all the time prepping and then ruined it all with the chicken broth. It looked perfect, just like the picture until I added the chicken broth. It wiped out all the special flavors and made it soupy, just like bland, generic Chinese food. I would like to make again but without the broth. I will also add more garlic and spice.

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  • on February 23, 2011

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    I also agree that this is "ok and something's missing." I don't cook Chinese food enough to know what would help this dish with flavor but it is bland. I was disappointed. I won't make again. Too bad because it sounded like a winner.

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