I have a question about a Chinese recipe for chicken. There is a bittersweet sausage which I read it must have baking soda.
Is that true? I mean that will taste...to much bitter.
I'm confused by your question Are you cooking chicken or chicken with lop chong
Tell us more about your dish ingredients and technique.
Baking soda is usually added to tweak meat texture and not used in the lop chong to my knowledge. Baking soda doesn't taste particularly bitter, more soapy.
You might also be seeing baking soda used to replicate alkaline water, another oddball ingredient of some specialty chinese cooking.