Comments on: Chicken Mei Fun

By: Maggie Zhu

Maggie Zhu — Sun, 24 Mar 2024 12:34:51 +0000

In reply to Bethany. It depends on the type of pan you use. For cast iron pan or carbon steel pan, you need to gradually heat up the pan very well then add oil. It helps a lot of the pan is well seasoned. You should let the chicken cook without moving until turned golden brown, before flipping. If the pan is not well seasoned, or have any debris from previous cooking, it will stick. Sometimes a bit more oil help, but it's more about heating up the pan very well before adding the ingredients. Stainless steel pan is trickier. It's also about heating up the pan to the proper temperature but it might still stick due to the cornstarch in the marinade. I do not recommend using a stainless steel pan for this dish.

By: Bethany

Bethany — Sat, 23 Mar 2024 23:28:19 +0000

This was delicious! Any tips for keeping the chicken from sticking to the pan?

By: ELow

ELow — Sat, 17 Feb 2024 20:57:02 +0000

I’ve made this 2x and it was a hit both times. The 1st time I used shrimp and the 2nd time I served it with veggies only as a side dish to salmon. I had bought thin wonton noodles and shrimp at the Asian market and then looked for a recipe that I could use them both. We liked the noodles so much, I bought them on purpose the 2nd time. I used mixed mushrooms both times but changed up the veggies. It’s a versatile recipe that’s great for adaptation to dietary needs or your mood.

By: Maggie Zhu

Maggie Zhu — Fri, 26 Jan 2024 15:27:23 +0000

In reply to ELow. The combination sounds very tasty! Glad to hear you enjoyed the dish and thanks for leaving a positive review :)

By: ELow

ELow — Fri, 26 Jan 2024 01:31:49 +0000

Used this recipe as a jumping off point for the ingredients I had. I used the marinade and sauce recipe as written, with the soy substitute for the oyster sauce. My version had shrimp, mushrooms and a some type of Chinese greens that I forgot the name of. Delicious and satisying!

By: Tracy

Tracy — Sat, 23 Dec 2023 22:15:00 +0000

I made this twice now. I can’t find the wine or the dry sherry in our town but I have used the regular cooking sherry and maybe it isn’t as good as it would be with the wine or the dry sherry but it has been good. I wonder if you can tell me if there is a good vegetarian sub for the oyster sauce. We have enjoyed this recipe! I have put it in my recipes to do more!