Ingredients
1 large orange
2 lg whole chicken breasts, skinned a, nd boned
1 tbsp soy sauce
1 tbsp dry sherry
4 green onions, cut into 2 inch piece, s
1 tsp minced, peeled ginger root, or
1/4 tsp ground ginger
2 1/2 tsp cornstarch
1/2 tsp sugar
1/2 tsp salt
1/2 cup orange juice
1/4 cup salad oil
1/4 tsp crushed red pepper
Directions
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide
pieces, being careful not to cut into white membrane. Cut pieces into
1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly
in 200^F.
oven 30 minutes.
Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well
chicken, soy sauce, sherry, green onions, red pepper and ginger. In
small bowl, mix well cornstarch, sugar, salt and orange juice. Cover
and refrigerate both.
About 15 minutes before serving: In 10-inch skillet over medium
heat, in hot oil, with slotted spoon, stir-fry peels until crisp and
edges are slightly browned, about 2 minutes; drain on paper towels.
In remaining oil in skillet, over high heat, stir-fry chicken mixture
until chicken loses pink color and is tender, about 4 minutes. Stir
orange-juice mixture, then add to chicken and stir-fry until mixture
is slightly thickened and coats chicken.
Spoon onto warm platter; sprinkle with peels. Makes
4 servings.
Posted by J.APPLEBURY [Jim & Deb] FROM: The Good Housekeeping
Illustrated Cookbook
Enjoy! Apple :)
Servings: 4 servings
Chicken With Orange Peel~ Szechuan Style Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
Experts have proved the existance of recipes back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these old cookbooks were just basic pictorial recipes for food preparation.
During the time of the Roman Empire a man called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. He also tells us how the ancient Romans used many aromatic flavors, including a few you will know like bay, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on food, most of which still exist in private libraries. Like it or not, the introduction of television brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken With Orange Peel~ Szechuan Style recipe.
