| 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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