Aucbvax.6038
net.cooks
utcsrgv!utzoo!decvax!ucbvax!baden
Tue Feb  2 09:21:28 1982
Chicken with Fresh Orange Peel and Red Peppers
recipie.  I'm not sure where he got it.


You must be careful not to overdo the orange peels or
the dish will be spoiled.  I prefer to slice the peels
into smaller pieces than reccommended; tangerine peel
works fine (it's a little harder to peel) and tastes
a little bit sweeter.  I like to add a few tablespoons
of honey to the seasonings. One other variation: substitute
shrimp for the chicken.  Yum! Yum!


Enjoy,

Scott

        --------------------

       CHICKEN WITH FRESH ORANGE PEEL AND RED PEPPERS
       ==============================================

1/2 lb boned chicken breast
peel of one thin-skinned Valencia type orange.
2   dried red peppers
1   slice fresh ginger
4-6 green onions

MARINADE:
   2   tsps. rice wine or dry sherry
   2   tsps. soy sauce
   1   tsp. salt

SEASONINGS
   2   Tbsps. fresh orange juice
   1   Tbsp. sugar
   1   Tbsp. soy sauce
   1   tsp. vinegar
   1   tsp. sesame oil

4   Tbsps. oil (peanut is best)

TO PREPARE:
   1.  Bone the chicken breast and cut meat into bit-size pieces.  Mix
       the MARINADE, mix with chicken and marinate for 20 minutes.
   2.  Wash the orange thoroughly and dry it.  Using a cleaver or sharp
       knife, cut off thin slices of peel about 1-inch round.  Avoid cutting
       the pulp.  Cut the ends of the dried peppers and shake out the seeds.
       Slice the ginger into slivers and cut the green onion into 1 inch
       lengths.
   3.  Squeeze 2 Tbsps. juice from the peeled orange into a small bowl and mix
       with the remaining SEASONINGS.

TO COOK:
   1.  Heat 4 Tbsps. oil in wok until very hot.  Add orange peels and stir-fry
       until they start to char at edges.  Then add dried red peppers.  When
       they are black and the orange peels are deep brown, reduce the heat and
       remove both ingredients with a slotted spoon.
   2.  To the remaining oil, add the chicken pieces and cook over a medium
       fire until the chicken has turned white.  Then add the ginger and green
       onions, and re-add the orange peels and red peppers.  Finally add the
       SEASONINGS.  Stir over medium or low heat for 2-3 minutes, or until
       liquid has thickened and adheres to the chicken pieces.  Check for salt
       and removed to serving dish.  Just before serving, sprinkle a few drops
       of sesame oil over the top.

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