A good homade organge chicken recipe?!
dose any one know of any good homade organge chicken recipies!?Www@FoodAQ@Com
Answers:
Fry up chicken strips, and serve this sauce over them!. Good w/ pork, too!.
Sugar PIe's Orange Sweet & Sour Sauce
1/3 C!. white vinegar
1 cup water
2/3 cup sugar
1 tsp!. salt
1/4 tsp!. white pepper
couple dashes Tabasco
1 Tbsp!. cornstarch
2 Tbsp!. water
? tsp!. worcestershire sauce
2 Tbsp!. ketchup
1/4 cup orange marmalade
Combine first 6 ingreidents in small saucepan, and bring to a boil!. Make a slurry w/ cornstarch, water, and worcestershire sauce; whisk into boilign vinegar/sugar mixture!. Cook until it is bubbly and thick!. Remove from heat, whisk in ketchup and orange marmalade!.
Store any leftovers in fridge; keeps about 2 weeks!.
--me!
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Stuffed Chicken A'la Orange
Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up!.(Or cut a pocket in the chicken breast and fill it instead of rolling it up!.) Dip in melted butter, then roll in crushed corn flakes!. Place in baking dish and spoon orange sauce over the top!. Cover with foil!. Bake at 300oF for about an hour, frequently basting with the orange sauce!. After an hour, take the foil off and bake uncovered an additional 15 minutes!.
Orange sauce:
? c!. sugar
1/4 tsp!. salt
1 tsp!. grated orange peel
? c!. brown sugar
1 T!. corn starch
1 c!. orange juice
Combine all ingredients over low heat on the stove!.
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Just sub chicken breast for beef in this dish:
Asian Orange Beef
half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces
half teaspoon baking soda
half Cup water
Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil
Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar
Mix the beef with the baking soda and water; refrigerate for 1 hour!. Rinse the beef thoroughly with cold water and dry well!. The meat must be very dry!. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour!. Mix the sauce ingredients and set aside with all the other ingredients near the stove!. Put a colander or stainless steel Chinese strainer over a pot and place near the stove!. Heat a wok over high heat and add the oil!. When the oil is hot and almost smoking, add the beef!. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander!. Heat the oil again until very hot!. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges!. Pour the beef and oil into the colander over the pot and allow the oil to drain away!. Reheat the wok to medium hot!. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion!. Stir fry for a few seconds, or until the chili peppers brown, then add the beef!. Stir for 30 seconds and add the sugar!. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze!. Turn off the heat and serve hot!.
--http://www!.nikibone!.com/recipe/chinese/o!.!.!.Www@FoodAQ@Com
Sugar PIe's Orange Sweet & Sour Sauce
1/3 C!. white vinegar
1 cup water
2/3 cup sugar
1 tsp!. salt
1/4 tsp!. white pepper
couple dashes Tabasco
1 Tbsp!. cornstarch
2 Tbsp!. water
? tsp!. worcestershire sauce
2 Tbsp!. ketchup
1/4 cup orange marmalade
Combine first 6 ingreidents in small saucepan, and bring to a boil!. Make a slurry w/ cornstarch, water, and worcestershire sauce; whisk into boilign vinegar/sugar mixture!. Cook until it is bubbly and thick!. Remove from heat, whisk in ketchup and orange marmalade!.
Store any leftovers in fridge; keeps about 2 weeks!.
--me!
===================
Stuffed Chicken A'la Orange
Prepare Stove Top Stuffing and put a spoonful on each chicken breast and roll it up!.(Or cut a pocket in the chicken breast and fill it instead of rolling it up!.) Dip in melted butter, then roll in crushed corn flakes!. Place in baking dish and spoon orange sauce over the top!. Cover with foil!. Bake at 300oF for about an hour, frequently basting with the orange sauce!. After an hour, take the foil off and bake uncovered an additional 15 minutes!.
Orange sauce:
? c!. sugar
1/4 tsp!. salt
1 tsp!. grated orange peel
? c!. brown sugar
1 T!. corn starch
1 c!. orange juice
Combine all ingredients over low heat on the stove!.
==================
Just sub chicken breast for beef in this dish:
Asian Orange Beef
half pound boneless beefsteak, sliced into 1 half X 2 x half inch pieces
half teaspoon baking soda
half Cup water
Marinade:
half teaspoon kosher salt
1 small egg
2 tablespoons cornstarch
1 tablespoon corn oil
Sauce:
2 tablespoons chicken broth recipe here
1 teaspoon sugar
half teaspoon cornstarch
half tablespoons rice wine
half teaspoons mild rice vinegar
1 tablespoon soy sauce
1 teaspoon oriental sesame oil
2 cups corn oil, for frying
1 large piece dried tangerine peel, in small pieces
4 to 5 dried hot red chili peppers
2 tablespoons minced fresh ginger
half teaspoon minced garlic
1 scallion, chopped
2 teaspoons sugar
Mix the beef with the baking soda and water; refrigerate for 1 hour!. Rinse the beef thoroughly with cold water and dry well!. The meat must be very dry!. Mix the marinade ingredients, add the beef, mix well and refrigerate again for at least 1 hour!. Mix the sauce ingredients and set aside with all the other ingredients near the stove!. Put a colander or stainless steel Chinese strainer over a pot and place near the stove!. Heat a wok over high heat and add the oil!. When the oil is hot and almost smoking, add the beef!. Stir and fry until it just changes color, then remove the beef with a slotted spoon and drain in the colander!. Heat the oil again until very hot!. Return the beef to the oil and stir and fry once more, until the beef is crispy around the edges!. Pour the beef and oil into the colander over the pot and allow the oil to drain away!. Reheat the wok to medium hot!. Heat 2 tablespoons of the drained oil, then add the tangerine peel, chili peppers, ginger, garlic and scallion!. Stir fry for a few seconds, or until the chili peppers brown, then add the beef!. Stir for 30 seconds and add the sugar!. Add the sauce to the beef, stirring constantly until it coats the meat with a clear glaze!. Turn off the heat and serve hot!.
--http://www!.nikibone!.com/recipe/chinese/o!.!.!.Www@FoodAQ@Com
Here This one I can even make, and I get complements!
Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar
Directions:
Cut chicken pieces into 2-inch squares and place in large bowl!. Stir in egg, salt, pepper and 1 tablespoon oil and mix well!. Stir cornstarch and flour together!. Add chicken pieces, stirring to coat!. Heat oil for deep-frying in wok or deep-fryer to 375 degrees!. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp!. (Do not overcook or chicken will be tough!.) Remove chicken from oil with slotted spoon and drain on paper towels!. Set aside!. Clean wok and heat 15 seconds over high heat!. Add 1 tablespoon oil!. Add ginger and garlic and stir-fry until fragrant!. Add and stir-fry crushed chilies and green onions!. Add rice wine and stir 3 seconds!. Add Orange Sauce and bring to boil!. Add cooked chicken, stirring until well mixed!. Stir water into remaining 1 tablespoon cornstarch until smooth!. Add to chicken and heat until sauce is thickened!. Stir in 1 tablespoon oil and sesame oil!. Serve at once!. You may want to add grated zest of 1 orange to the sauce ! for flavor!.Www@FoodAQ@Com
Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar
Directions:
Cut chicken pieces into 2-inch squares and place in large bowl!. Stir in egg, salt, pepper and 1 tablespoon oil and mix well!. Stir cornstarch and flour together!. Add chicken pieces, stirring to coat!. Heat oil for deep-frying in wok or deep-fryer to 375 degrees!. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp!. (Do not overcook or chicken will be tough!.) Remove chicken from oil with slotted spoon and drain on paper towels!. Set aside!. Clean wok and heat 15 seconds over high heat!. Add 1 tablespoon oil!. Add ginger and garlic and stir-fry until fragrant!. Add and stir-fry crushed chilies and green onions!. Add rice wine and stir 3 seconds!. Add Orange Sauce and bring to boil!. Add cooked chicken, stirring until well mixed!. Stir water into remaining 1 tablespoon cornstarch until smooth!. Add to chicken and heat until sauce is thickened!. Stir in 1 tablespoon oil and sesame oil!. Serve at once!. You may want to add grated zest of 1 orange to the sauce ! for flavor!.Www@FoodAQ@Com
organic or a recipe involving orange!?
organic !.vs!. orange!.!.
im confused*Www@FoodAQ@Com
organic !.vs!. orange!.!.
im confused*Www@FoodAQ@Com
IS that orange!? Organic!?Www@FoodAQ@Com