Yours is one of a small number of sites whose recipes I trust implicitly! As usual, this was delicious!

I substituted dry sherry for the Shaoxing wine (which I keep around just for Chinese recipes). Otherwise, I made it as written.

The Canadian-Chinese version of this is usually an unholy bright yellow and sickeningly sweet, so this was a lovely version. I might, on occasion, increase both the lemon and the honey a bit if I wanted to have a bit more intensity.

I had two extra chicken thighs and will shred them and add them to a loaded baked sweet potato with blacks beans, bell peppers, corn, and sour cream/yogurt.

Hi Debra,

thank you for your question 🙂

Without liquid will work a bit better, but both ways will work fine.

Take care & have fun cooking
Jacky