Thursday, 8 December 2011

Chinese Orange Chicken

·         ½ kg boneless chicken, cubed
·         3 cloves garlic, minced
·         10 dried red chilies, seeded and soaked in warm water
·         4 tsp oil
·         1½ tsp ginger paste
·         2 tsp minced orange zest
·         3 ½ tbsp peanut oil for stir fry
·         10 small dried hot red chilies(used while frying)
·         1 stalk green onions, for garnishing
Orange Sauce:
·         2 tsp minced ginger
·         2 tsp minced garlic
·         1 green onion, minced
·         2 tsp Chinese rice wine or dry sherry
·         2 tsp white pepper powder
·         ½  tbsp rice vinegar
·         2 ½  tbsp soy sauce
·         Salt to taste
·         1 ½  tbsp hot bean sauce
·         3 tbsp dried orange peel, soaked in hot water for ½  hour and shredded
·         8 tsp sugar or honey
·         1 tsp sesame oil
            Take a bowl and combine all the ingredients for the marinade in it. Mix well and add the chicken. Marinate for about half an hour. Take another bowl and combine all the sauce ingredients in it, stir well, and set aside. Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chilies and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chilies before serving. Garnish with chopped green onions. Delicious Orange Chicken is ready.