![]() ![]() If you can't find it, substitute an equal amount of sherry (it's not at all the same, however. This is cooked glutinous rice that has been allowed to ferment briefly, and looks, well, like cooked rice. Wine rice: Also available in any Chinese or Asian market, in the refrigerator section, sometimes sold as wine taste rice.Vaguely citrus-y, they create a tingling, numbing sensation on the tongue. The taste is unlike anything else, so if you don't have them, there's no substitute. Szechuan peppercorns: Available in any Chinese or Asian market, these are not pepper, but the berries of a Chinese evergreen.Orange chicken is crispy cooked in a sweet and little spicy orange sauce. ![]() Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves. Cut the remaining tangerines into wedges with their peels intact, and set aside. I always drizzle a little bit of sesame oil on right before serving it. Tangerine chicken tastes fresh and spicy, but orange chicken tastes sweet and sour. Squeeze ¼ cup juice from 2 to 3 tangerines into a small bowl reserve the spent peels. Remove the cover, turn the heat up on high, and flip until the liquid is evaporated. Cover the wok, reduce the heat to very low, and cook for fifteen minutes. Add the dry seasonings, mix well, then add the liquid seasonings. Add the chicken and the salt, and flip it around in the hot oil for about a minute, until all the pink is gone. Heat a wok until smoking hot over a high flame, then add the oils and swirl the wok to get the oil up the sides.Combine the dry seasonings on a saucer.Add to it the rest of the liquid seasonings, and stir until the sugar is dissolved. Bunch up the top of the cheesecloth and squeeze out the liquid, then discard the rice and the cheesecloth. First, put a large piece of cheesecloth folded double in a strainer over a small container, and measure into the cheesecloth the wine rice (like I said, it’s fermented rice–you don’t eat the rice, you extract the sticky liquid and use that).This is from Irene Kuo's Key to Chinese Cooking, which I'm sad to say was out of print the last time I checked. Of all my recipes, this is easily one of the five or six most valuable. Read more I also double the chilis when I make it, but I love painfully hot food–but before you do the same, note that because of the way this dish is prepared, four chilis will give what most consider to be a spicy dish. Purists will object to my use of fresh tangerine peel, but dried tangerine peel is often not available at the Chinese grocery (I dry my own because tangerines are not usually available year round), and orange peel is an entirely different thing, “sweeter” in flavor while tangerine peel is almost bitter, maybe grapefruit-y, and orange peel produces a very different, inferior dish. Cut into fine shreds and add while simmering the chicken.This really is one of the most amazing things I’ve eaten–and the most uniquely flavored. * If tangerines are not in season, use 3 or 4 pieces of dried tangerine peel, soaked in a little warm water or Chinese wine until soft. Just before serving stir in the sesame oil. ![]() Cover and cook until chicken is just tender. Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce. Add the chicken and toss over high heat until the colour changes. Heat oil in a wok and on low heat fry the garlic and ginger until fragrant. Roast Szechwan pepper, crush to a powder. Peel the second tangerine, divide into segments, peel and set aside for garnishing. Remove the zest of one of the tangerines and cut into fine strips. ![]() 1 x 1.5 kg/3 lb roasting chicken or 1 kg/2 lb chicken thigh filletsģ tablespoons tangerine juice or orange juiceĬut chicken in pieces. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |