| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Chinese |
|
2 |
-4 |
INGREDIENTS
| 3/4 |
lb |
Boneless chicken thighs or breasts |
| 2 |
tb |
Water |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Toasted sesame oil |
| 1 |
tb |
Sugar |
| 3 |
tb |
Hoisin sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Red wine vinegar (I use rice wine vinegar) |
| 1 |
tb |
Dry sherry (*do not* use 'cooking sherry', which has extra salt etc) |
| 1 |
tb |
Chili oil |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cornstarch |
| 1 |
|
Orange; Juice from (this is not in the original recipe, so it can be omitted, but I prefer the taste with it. It also makes more sauce.) |
| 3 |
tb |
Vegetable oil for stir frying |
| 2 |
lg |
Garlic cloves; minced |
| 20 |
|
Dried red chilies; *note |
|
|
Orange peel pared from one medium orange and cut into pieces about 1×2 inches |
| 1 |
tb |
Toasted sesame oil |
|
1 |
lrg egg white, 1 Tb soy sauce, 1 Tb cornstarch, |
INSTRUCTIONS
MARINADE
SEASONING LIQUID
From: A Taste of Chinatown, America's Native Chinese Cuisine by Joie Warner
NOTE: for milder heat, leave chilies whole, for medium hot, break up half
of them (use rubber gloves or plastic bags to protect hands while breaking
them up), for hottest, break up all the chilies.
Combine marinade ingredients in a bowl, stirring to mix thoroughly. Cut up
chicken into 1/2 inch pieces and add to marinade, tossing to coat. Marinate
2 to 24 hours, covered, in the refrigerator.
When ready to begin cooking: Combine seasoning liquid ingredients in a
small bowl. Stir and set aside. Have chilies, garlic and orange peel ready
together on a small plate or bowl. Give meat another toss to coat in the
marinade.
Heat wok on high heat and add cooking oil. When hot, add chilies (including
seeds), garlic and orange peel (Note: The original recipe goes: cook the
meat in 2 Tb oil, remove from pan, then cook these ingredients in 1 Tb oil,
return meat to pan, cook another minute, then add seasoning liquid. I
prefer this way, but you may want to use that order). Toss for 30 seconds
or so, until fragrance is released and chilies begin to blacken. Add
chicken and marinade and stir fry for a minute or two, until opaque and
well coated with the chili mixture. Re-stir seasoning liquid and pour over
chicken. Toss for 1 minute or so, until the chicken is glazed by the sauce.
Drizzle on 1 Tb sesame oil, stir, and transfer to heated serving platter.
Notes: This should carry an addictive warning label
: ) Because there is no batter to get soggy, this reheats very well in a
microwave. The recipe also doubles well, if you have a large enough wok.
I've added a cup or two of blanched broccoli florettes and/or soaked dried
black Chinese mushrooms, cut into strips, before the sauce for variety.
Goes really well with a light beer, like Kirin or Corona.
To make Hot Hot Orange Beef instead, follow the same recipe with the
following substitutions: Marinate 1/2 lb flank steak, thinly sliced against
the grain, in:
1/8 tsp ground white pepper,
1/2 tsp toasted sesame oil, And cook 30 sec to a minute, until
medium rare, before adding sauce.
Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Sep 4, 1997
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