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"Wonderful! The cooking method gave a wonderful slightly toasted sesame taste to the dish and the grains remained well seperated and delicious just like you get at Chinese restaurants. I served along with a little honey basted roast duck."
2 days ago on Food.com
"Delicious! I made half the quantity using one small egg in the mixture, went with all the optional ingredients and let it set overnight. It had a beautiful blend of flavors and stayed really moist."
Jun 2, 2013 on Food.com
"Delicious! The mustard through the pastry was a great touch and it had a wonderfully light and almost creamy texture."
Jun 1, 2013 on Food.com
"Yum! Very warming with a nice refreshing tang. I had a little leftover and it was nice chilled as well."
May 31, 2013 on Food.com
"Delicious! Only change I made to suit what I had on hand was to use bamboo shoots instead of the sprouts and rather than adding meat served along with some duck breasts and sauce."
May 26, 2013 on Food.com
"Delicious! This is probably one of those recipes that I'd ignore if I saw on the back of a soup pack but it was great and the sauce went perfectly with rice. I made all as directed using the orange zest / juice other than I browned the chicken in butter rather than margarine."
May 25, 2013 on Food.com
"Delicious! The chicken was really moist and I liked the bold use use of the herbs that worked great with the yoghurt (I used Greek yoghurt and gave the chicken a great fragrance and taste."
May 24, 2013 on Food.com
"Awesome! Perfect method that gives a wonderfully moist and tender result with just the right amount of smokiness. One thing that suprised me given the low temperature was that the crackling while not super-crispy made a great snack almost like jerky in texture."
May 18, 2013 on Food.com
"Delicious! I used a small and pretty hot chilli with seeds to make half the quantity and thought that gave a good balance between heat and not overpowering the fish. It had a beautiful aroma and flavours that worked together perfectly."
May 15, 2013 on Food.com
"Quick and delicious! I used some home grown garlic chives and a generous amount of cracked black pepper that gave it a wonderful tang."
May 4, 2013 on Food.com