Ingredients
CHICKEN
1 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken,
1 cut into 1/2-inch cubes
GARNISH
2 tsp minced fresh orange peel
SAUCE
2 tbsp chicken stock
1 1/2 tbsp soy sauce
1 tbsp rice wine
2 tsp cornstarch
1 tsp sesame oil
1 pinch freshly ground white
1 pepper
1/4 cup peanut oil
6 to 8 snow peas
1 cooked rice
Directions
Combine first five ingredients in small bowl. Add chicken and toss
to coat well. Cover and marinate at room temperature at least 30
minutes, stirring occasionally. Soak orange peel in enough water to
cover, about 5 minutes. Drain and set aside. Combine stock, soy
sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.
Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2
minutes. Remove. Heat peanut oil with orange peel; stir-fry 1 minute.
Return chicken to wok with snow peas and soy mixture; stir-fry 3
minutes. Serve immediately over rice.
Servings: 3 servings
Chinese: Orange Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
It is possible to read the history of meal recipes back into the far past, in truth as far back into history as the Egyptians, and possibly even further. In practice though, generally, these early recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to academics are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created a few documents which described recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. Aspicius recounts how the cooks of his times used many aromatic flavors, including a few you will know such as bay, rue and asafoetida. For the decades that followed, the rich families of Wesstern Europe tried to serve the best banquets, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing popular recipes of the day. The arrival of television brings us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chinese_ Orange Chicken recipe.
