I lived in Toronto for a few years way back and I fell in love with this magazines. Thankfully I can now access it for free from our digital library!
As is, I think the recipe is too sweet. But I add, to taste but I start with 1.5 tsp, of One Culture Foods Chinese Fermented Black Bean Sauce (link immediately below for reference only – I bought mine at Whole Foods). Wow – what a difference makes. (I brush the sauce on tofu (then bake) constantly as an easy dinner)
Been looking for something to do with chicken breasts.
I like this mag as well. The recipes, although not usually particularly complicated or unique, are always reliable and good. They appear to be well-written, easy to follow and tested as written. I get the feeling that they have H Ec people on staff, who know how to do all that, unlike chefs.