CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Chicken |
4 |
Servings |
INGREDIENTS
1 |
|
Chicken; (2 1/2 – 3 lb), cut up |
1 |
ts |
Salt |
1/2 |
ts |
Pepper |
1/4 |
c |
Flour |
1/4 |
c |
Margarine or shortening |
|
|
Hot water |
2/3 |
c |
Orange juice |
1 1/2 |
c |
Water or chicken broth |
2 |
tb |
Cornstarch |
1/2 |
ts |
Grated orange rind |
2 |
tb |
Sherry; optional |
1/2 |
ts |
Ginger |
INSTRUCTIONS
ORANGE SAUCE
Coat the pieces of chicken with flour and seasonings. Melt the fat in a
frying pan and brown the chicken. Add water, cover and cook slowly until
the chicken is tender (25 - 30 minutes). Serve with orange sauce. Orange
Sauce
In a saucepan, bring the orange juice and water (or chicken broth) to a
boil. Separately, in a little water, mix the cornstarch to a smooth thin
paste. Stir the cornstarch mixture into a boiling orange juice base and
stir until smooth and thickened. Add the remaining ingredients and heat.
Serve with fried chicken. To add colour, add a few thin slices of orange
with a touch of parsley.
Recipe by: http://www3.nbnet.nb.ca/wmoses/recipes_cat.html
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on Sep
18, 1998, converted by MM_Buster v2.0l.
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