Choi Sam with Oyster Sauce

From Chinese Cooking: Cantonese (International Gourment)

Cookbook

Author(s): Margaret Leeming

Page 69

Cuisine: Chinese

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

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16 years ago

★ ★ ★ ★ ★ 3/5

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Good, but it is important to use a home-made stock. All the supermarket stocks left a noticable after-taste. A specialist stock might work.

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