This was a fairly mediocre dish but not too bad for a Cantonese restaurant, I suppose. There was not a great deal of chicken and the pieces were cut more in shreds rather than the cubes which the ‘ding’ in the Chinese name calls for. There were a lot of peanuts and, somewhat unusually, the red skins were left on and that actually added to the visual appeal of the dish. As with most restaurants, there were quite a few vegetables added for filler. In this case there were green peppers, carrot and celery, as well as some yellow onion. The sauce was quite spicy hot and I was able to discern some flakes of chill but the traditional whole chilies were not present and the dish lacked a scorched chili flavor. There was also almost no sweet-sour quality to the sauce. Cantonese restaurants quite often will make this dish far sweeter than in Sichanese versions but this was uncharacteristically flat in that regard. I liked it well enough but it rates only 3 out of 5 in my mind.
<a rel="nofollow" class="external text" href="https://www.flickr.com/people/71266843@N03">John Thompson</a> from Iqaluit
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