Text 17486, 71 rader
Skriven 2014-09-29 06:36:38 av Dave Drum (1:261/38)
Ärende: BH+G 1406
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Orange Chicken w/Scallions
 Categories: Oriental, Poultry, Citrus, Chilies
      Yield: 2 servings

      1 lg Navel orange
      1 tb Soy sauce
      1 tb Rice vinegar
      2 ts Light brown sugar
    1/2 ts Crushed red pepper flakes
      1 lb Boneless, skinless chicken;
           - in 1" cubes
    3/4 ts Kosher salt
      2 lg Egg whites
    1/3 c  Cornstarch
      4 tb Oil
      4    Scallions; trimmed. thin
           - sliced (keep whites and
           - greens separate)

  Using a vegetable peeler, shave the zest from the orange
  in long, wide strips. If necessary, remove any large
  patches of bitter white pith from the zest strips with a
  paring knife. Juice the orange into a small bowl and mix
  with the soy sauce, rice vinegar, brown sugar, and red
  pepper flakes.

  Sprinkle the chicken with 1/2 teaspoon of the salt. In a
  mini chopper or food processor, process the egg whites,
  cornstarch, and the remaining 1/4 teaspoon salt until
  smooth. In a medium bowl, toss the chicken with the
  cornstarch batter.

  Heat 2 tablespoons of the oil in a 12-inch nonstick
  skillet or large stir-fry pan over medium-high heat until
  shimmering hot. Using tongs, transfer about half the
  chicken to the pan. Reduce the heat to medium and cook,
  flipping every minute or so, until the chicken browns and
  crisps all over and is firm to the touch, 3 to 4 minutes.
  With clean tongs, transfer to a paper-towel-lined plate.
  Add the remaining 1 tablespoon oil to the skillet (or 2
  tablespoons oil if the pan seems very dry) and repeat the
  cooking process with the remaining chicken; transfer to
  the plate.

  Put the orange zest strips in the skillet and cook,
  stirring, until they darken in spots, 15 to 30 seconds.
  Stir the orange juice mixture and add it to the pan. Let
  it boil for about 10 seconds and then add the chicken and
  the scallion whites. Cook, stirring often, until the sauce
  reduces to a glaze and the chicken is just cooked through
  (check by cutting into a thicker piece), 1 to 2 minutes.
  If the chicken isn't cooked through but the glaze is
  cooking away, add a couple tablespoons of water and
  continue cooking.

  Serve sprinkled with the scallion greens.

  Fine Cooking | August 2012

  MM Format by Dave Drum - 07 August 2012

  Uncle Dirty Dave's Archives

MMMMM

... No nation was ever drunk when wine was cheap - Thomas Jefferson (1743-1826)

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