The consistency of the Oriental Chicken sauce
Hi I cooked the Oriental Chicken yesterday. It tasted great if a bit salty but the sauce was very thin when I expected it to thicken up judging by the picture in the book. I used boneless chicken thighs from my wonderful butcher and dropped about ten minutes from the time as they seemed cooked. I tried reducing the sauce but didn't change. Did I do anything wrong ? I bought Shaosing especially and thought 150ml was a lot but checked the details in my book.