I live in Valencia which is famous for its fragrant orange groves. If you like oranges then you might want to try this recipe. I was inspired by a recipe from a spanish food blogger Carmen who made this oriental orange chicken and posted it on her blog. I read it and decided i wanted to make something like this for all of you. I improvised on her simple recipe and came up with my own version which is an “indochinese” one !
I served it in the orange shell for some creativity ! Ofcoruse you can just serve it in a dish!! Please use freshly squeezed orange juice to make this if possible.
I served this with a simple vegetarian rice .
FOR THE ORANGE CHILLI ORIENTAL CHICKEN
350 grams of cubed chicken breast marinated in :
1 teaspoon each of light soya sauce, sugar, chinese rice wine and sesame oil and cornstarch (for all my halaal followers please omit the rice wine and for those of you who dont have rice wine just add half the amount of brandy) and a pinch of salt and white pepper powder and 1 tablespoon of grated ginger
4 tablespoons of cooking oil
1 cup of sweet freshly squeezed orange juice
1/4 cup of vegetable or chicken stock or shitake mushroom stock (for the mushroom stock please see the rice recipe)
1 teaspoon of chilli sauce (optional )
a splash of light soya sauce
a little chopped spring onions
Marinate the cubed chicken breast in all the sauces and the ginger plus salt and pepper and cornstarch (cornflour) for about an hour. In the meantime you can make the vegetable rice 🙂 Once your ready to eat heat the oil in a wide wok or a good frying pan (i use my ceramic pans) and brown the chicken in batches taking care for the pieces not to overlap on very high heat. Once the chicken pieces are just about done put into a plate. In the same wok heat the orange juice with all the chicken drippings and add the chilli sauce, light soya sauce and spring onions. Cook the sauce on high heat till it slightly thickens. Add the chicken pieces and toss for a minute (overcooking will make the chicken dry). Taste and correct seasoning and serve immediately. I just served the chicken in the orange shell.
FOR THE VEGETABLE RICE :
1 cup basmati rice, washed and soaked for 30 minutes, then boiled till about 90% cooked
1 cup of shredded cabbage
2 dried shitake mushrooms (chinese mushrooms) soaked in quarter cup of hot water till soft
a few spring onions or chopped leeks
salt to tast
2 tablespoons of oil
Heat the oil in a pan and add the cabbage and chopped shitake mushrooms (do not throw away the water in which the mushrooms have been soaked, save that for the chicken or for other gravies ). Sautee till cabbage has softened a bit and then add the salt and the rice , mix well and cook on low heat for about two minutes. Add the chopped spring onions or leeks and stir. Serve hot with the orange and chilli chicken.
WHICH ORANGES ARE BEST TO USE?