Look at a lunch menu and you will find similar types of entrees such as Moo Goo Gai Pan served with soup, rice, and side dishes which tend to be a generic bland sauce over boiled meat. The one I had was at Peking Restaurant in Garden Grove. The boiled fried chicken was served with a corn starch thickened syrup with broccoli, carrots and mushrooms. To liven up this dish, I added the Chajang paste served as a side, which is a Korean black bean paste often served over chewy noodles. When mixed with the moo goo gai pan in the sauce, the chajang paste made it very tasty with its earthy soy taste that wasn’t overpowering with brine or salt, but well balanced to go well with rice. I highly recommend this mix to an otherwise bland starchy sauce.