Chicken with Fresh Orange Peel and Red Peppers

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From The Good Food of Szechwan -- probably my first asian cook book.

We'll get a photo up the next time we make it.

  • 1/2 chicken breast (about 1/2 lb)
  • peel of one thin-skinned Valencia-type orange
  • 2 dried red peppers
  • Marindade
    • 2 tsps rice wine or dry sherry
    • 2 tsps soy sauce
    • 1 tsp salt
  • 1 slice fresh ginger
  • 4-6 fresh scallions
  • Seasonings:
    • 2 tbsps fresh orange juice
    • 1 tbsp sugar
    • 1 tbsp soy sauce
    • 1 tsp vinegar
    • 1 tsp sesame oil
  • 4 tbsp oil

Instructions:

  • Preparation:
    • Cut meat into bite-sized pieces. Mix MARINADE and mix with chicken. Marinate for 20 minutes
    • Wash the orange thoroughly and dry it. Cut off thin slices of peel about 1-inch by 1-inch. Avoid cutting the pulp.
    • Cut off the ends of the dried red peppers and shake out the seeds.
    • Slice the ginger into thin slivers
    • Cut the scallions into 1-inch lengths
    • Squeeze 2 tbsp of juice from the peeled orange into a small bowl and mix the remaining SEASONINGS
  • To Cook:
    • Heat 4 tbsps cooking oil in a wok until very hot.
    • Add orange peels and stir-fry over high heat until they start to char at the edges.
    • Add the dried red peppers (open windows when cooking the dried red peppers
    • Whey they are black and the orange peels are deep brown, reduce the heat and remove with a slotte spoon.
    • To the remaining oil, add the chicken pieces and cook over a medium fire until the chicken has turned white.
    • Add the ginger and green onion and re-add the orange peels and red peppers.
    • Add the SEASONINGS
    • Stir over medium or low heat for 2 - 3 minutes or until the liquid has thickened and adheres to the chicken pieces.
    • Check for salt and remove to a serving dish.
    • Sprinkle sesame oil over the top prior to serving.
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