Text 4261, 113 rader
Skriven 2013-09-04 07:29:06 av Dave Drum (1:261/38)
Ärende: Chile 3877
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chinese Orange Chicken
 Categories: Oriental, Poultry, Vegetables, Citrus, Chilies
      Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
      1 lb Chicken thighs; boned,
           - skinned, patted dry, in
           - 1 1/2" pieces
      1 ts Soy sauce
      1 ts Chinese Shaoxing wine or dry
           - sherry
    1/2 c  Cornstarch
      2 c  Oil for frying

MMMMM------------------------ORANGE SAUCE-----------------------------
      2 lg Oranges
      2 ts Cornstarch
      1 tb Oil
      2 cl Garlic; minced
      2 ts Minced, peeled, fresh
           - ginger
      1 ts Crushed red pepper
      1 tb Soy sauce
      1 ts Chinese Shaoxing wine or dry
           - sherry
      1 ts Rice or cider vinegar
      2 tb Sugar
           Thin sliced scallion greens;
           - garnish
           Thin sliced fresh red chile;
           - garnish
           Cooked rice for serving

  Equipment: 10" cast-iron skillet or other high-sided
  skillet (at least 2 inches deep), deep-fry thermometer,
  Microplane (for optional garnish)

  Start the chicken: In a shallow, medium bowl toss the
  chicken pieces with the soy sauce and wine. Let stand
  while you make the sauce.

  Make the orange sauce: Using a vegetable peeler, remove 4
  lengthwise strips of zest from 1 orangeùeach strip should
  be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange
  the zest in one layer between paper towels and microwave
  on high in 20-second increments until dry and brittle but
  not browned, 60 to 80 seconds total. Let the zest cool
  then finely chop it. If desired, use a Microplane to
  remove some of the remaining zest from the orange and
  reserve it for garnish. (If desired, zest the second
  orange for additional garnish.)

  Squeeze enough juice from both oranges to measure 1/2 cup.
  In a small bowl, whisk together the juice and 2 teaspoons
  cornstarch until the cornstarch is dissolved.

  In a 10" skillet, heat 1 tablespoon oil over moderate heat
  until hot but not smoking. Add the garlic, ginger, crushed
  red pepper, and dried orange zest and stir-fry until
  golden, about 30 seconds. Add the soy sauce, wine,
  vinegar, and sugar and stir until the sugar dissolves,
  about 5 seconds. Stir the orange juiceûcornstarch mixture
  then add it to the skillet. Bring the sauce to a boil,
  stirring, then reduce the heat to low and simmer,
  uncovered, for 1 minute. Remove the skillet from the heat
  and set it aside while you fry the chicken.

  Fry the chicken: Line a large rimmed baking sheet with
  paper towels.

  In a 10" cast-iron skillet, heat 1/2 inch of oil until a
  deep-fry thermometer registers 365°F. Meanwhile, coat half
  of the chicken, a couple pieces at a time, in cornstarch,
  making sure they are well coated and gently knocking off
  any excess, then transfer to a plate. Carefully add all
  the coated chicken to the hot oil, spacing the pieces
  apart from each other. Fry the chicken, turning it once or
  twice, until deep golden, about 5 minutes. While frying,
  adjust the heat as necessary to keep the oil at 365°F.
  Using a metal spider or a slotted spoon, transfer the
  chicken as done to the paper-towel-lined baking sheet.
  Continue to coat and fry the remaining chicken in the same
  manner, returning the oil to 365°F between batches.

  Once the chicken is fried, place the skillet of reserved
  orange sauce over moderately low heat and bring it to a
  simmer, stirring and thinning the sauce with a little
  water if necessary. Add the chicken, and stir until
  thoroughly coated in sauce.

  To serve: Transfer the chicken to a serving dish and
  garnish with the scallions, and, if desired, the red chile
  slices and the freshly grated orange zest. Serve
  immediately with rice.

  by Genevieve Ko

  Epicurious | May 2013

  Yield: Makes 4 servings

  MM Format by Dave Drum - 07 June 2013

  Uncle Dirty Dave's Archives

MMMMM

... Black as the devil, hot as hell, pure as an angel, sweet as love - coffee.

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