Julie Bove wrote:
>
> > wrote in message
> ... >On Tue, 26 Feb
> 2019 19:18:44 -0600, "cshenk" > wrote:
> >
> > > dsi1 wrote:
> > >
> > > > On Tuesday, February 26, 2019 at 2:08:51 PM UTC-10,
> > > > wrote:
> >>>> On Tue, 26 Feb 2019 15:10:25 -0500, Dave Smith
> >>>> > wrote:
> > > > >
> >>>> > Back in the days when I used to eat oranges we used to do this
> >>>> > oven fried orange chicken dish frequently. This week we
> happened >>>> > to have some oranges in the house and, having
> recently cleaned >>>> > out the old fridge we had some frozen orange
> juice. My wife asked >>>> > me to do this one for her.
> >>>> >
> >>>> > Preheat the oven to 425 (good time to throw in a potato to bake
> >>>> > because they go well with it.
> >>>> >
> >>>> > Cut chicken into serving size pieces.... drumsticks, thighs,
> >>>> > breasts, wings. Toss the wings in seasoned flour.
> >>>> >
> >>>> > Mix eggs with orange juice concentrate and mix up some dried
> >>>> > bread crumbs (or Panko) with salt, pepper and orange zest.
> >>>> >
> >>>> > Melt some butter. Smear some of it in the bottom of a baking
> pan. >>>> >
> >>>> > Dip the chicken parts in the egg and orange juice mixture and
> >>>> > then into the crumbs and then lay them skin side down in the
> >>>> > buttered pan.
> >>>> >
> >>>> > Bake for 45 minutes, turning them half way through.
> >>>> >
> > > > >
> > > > >
> > > > >
> > > > >
> >>>> Yea asians call it orange chicken... It is usually made with
> quite a >>>> bit of spice. But it is best made with boneless thigh
> meat cut into >>>> strips or squares and pan fried in a wok or skillet
> >>>> It is by far my favorite asian dish
> > > > >
> >>>> Gluten free version, tastes exactly the same if not better than
> any >>>> other version
> >>>> 1 pound boneless, skinless chicken thighs, patted dry and cut
> into 1 >>>> 1/2-inch pieces
> >>>> 1 teaspoon tamari
> >>>> 1/2 cup cornstarch
> >>>> About 2 cups canola oil for frying
> >>>> For the orange sauce:
> >>>> 2 oranges
> >>>> 2 teaspoons cornstarch
> >>>> 1 tablespoon canola oil
> >>>> 2 cloves garlic, minced
> >>>> 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
> >>>> 1/8 to 1/4 teaspoon crushed red pepper
> >>>> 1 tablespoon tamari
> >>>> 1 teaspoon rice vinegar (not seasoned) or cider vinegar
> >>>> 2 tablespoons sugar
> >>>> Thinly sliced scallion greens, for garnish
> >>>> Thinly sliced fresh red Chile, for garnish (optional)
> >>>> Cooked rice for serving
> > > > >
> > > > >
> >>>> Start the chicken:
> >>>> In a shallow, medium bowl toss the chicken pieces with the soy
> >>>> sauce. Let stand while you make the sauce.
> > > > >
> >>>> Make the orange sauce:
> >>>> Using a vegetable peeler, remove 4 lengthwise strips of zest
> from 1 >>>> orange-each strip should be about 3/4 inch wide and 3 1/2
> to 4 >>>> inches long. Arrange the zest in one layer between paper
> towels and >>>> microwave on high in 20-second increments until dry
> and brittle but >>>> not browned, 60 to 80 seconds total. Let the
> zest cool then finely >>>> chop it. If desired, use a Microplane to
> remove some of the >>>> remaining zest from the orange and reserve it
> for garnish. (If >>>> desired, zest the second orange for additional
> garnish.)
> > > > >
> >>>> Make a cornstarch slurry with 2 tablespoons of water and the 2
> >>>> teaspoons of cornstarch
> >>>> Squeeze enough juice from both oranges to measure 1/2 cup. In a
> >>>> small bowl, whisk together the juice cornstarch slurry
> > > > >
> >>>> In a 10-inch skillet, heat 1 tablespoon oil over moderate heat
> until >>>> hot but not smoking. Add the garlic, ginger, crushed red
> pepper, and >>>> dried orange zest and stir-fry until golden, about
> 30 seconds. Add >>>> the soy sauce, wine, vinegar, and sugar and stir
> until the sugar >>>> dissolves, about 5 seconds. Stir the orange
> juice-cornstarch mixture >>>> then add it to the skillet. Bring the
> sauce to a boil, stirring, >>>> then reduce the heat to low and
> simmer, uncovered, for 1 minute. >>>> Remove the skillet from the
> heat and set it aside while you fry the >>>> chicken.
> > > > >
> >>>> Fry the chicken:
> >>>> Line a large rimmed baking sheet with paper towels.
> > > > >
> >>>> In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a
> >>>> deep-fry thermometer registers 365°F. Meanwhile, coat half of the
> >>>> chicken, a couple pieces at a time, in cornstarch, making sure
> they >>>> are well coated and gently knocking off any excess, then
> transfer >>>> to a plate. Carefully add all the coated chicken to
> the hot oil, >>>> spacing the pieces apart from each other. Fry the
> chicken, turning >>>> it once or twice, until deep golden, about 5
> minutes. While frying, >>>> adjust the heat as necessary to keep the
> oil at 365°F. Using a >>>> metal spider or a slotted spoon, transfer
> the chicken as done to >>>> the paper-towel-lined baking sheet.
> Continue to coat and fry the >>>> remaining chicken in the same
> manner, returning the oil to 365°F >>>> between batches.
> > > > >
> >>>> Once the chicken is fried, place the skillet of reserved orange
> >>>> sauce over moderately low heat and bring it to a simmer, stirring
> >>>> and thinning the sauce with a little water if necessary. Add the
> >>>> chicken, and stir until thoroughly coated in sauce.
> > > > >
> >>>> This dish perfect over rice or a gluten free soy based pasta...
> > > > >
> >>>> For more flavor and or heat add some sriracha..
> > > > >
> >>>> sriracha is the secret sauce for everything.. You can add
> sriracha >>>> to peach cobbler and make it better...
> > > > >
> >>>> --
> > > > >
> >>>> ____/~~~sine qua non~~~\____
> > > >
> > > >
> > > > The Asians don't call it anything. It's a dish made by
> > > > Americans for Americans.
> > >
> > > Interesting, but agree, totally an American (mainland) version
> > > from CK and no pretense to be other from Dave.
> > >
> > > This is more actual Asian
> > >
> > >
https://www.allrecipes.com/recipe/21...cken-and-rice/
> >
> > OMFG geez why you gotta nitpick? ya wanna get technical then lets
> > get technical.....
> >
> > Orange chicken is served in a **** load of Chinese take out
> > restaurants, and who usually owns and works at these Chinese
> > restaurants? Well lets see could it be Chinese or otherwise Asian?
> > Chef Andy Kao is said to have developed Gen tso chicken which is
> > basically orange chicken without the orange... Guess what Chef Andy
> > Kao is? could it be SATAN?? <oops sorry church lady broke in for a
> >second there> could it be Asian? So yes in fact Asians do call it or
> > have named it orange chicken....
> >
> > Can ya hear what the rock is saying?
>
> Asians in American invented those dishes for Americans! Buy a clue.
True. They are not bad recipes at all, but they are Americanized.
Here's another one that isn't authentic (Americanized tastes) but is
somewhat close to a dish in Sasebo Japan that is served in small
amounts.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Xxcarol's 'meekan chicken'
Categories: Xxcarol, Chicken
Yield: 6 Servings
6 ea Chicken necks, 3/4lb total
4 ea Meekans (mandarin oranges)
1 tb Shoyu (soy sauce)
1 c Dashi, 2nd or 3rd use
1/4 ts Patis
1/2 ts Miso, light colored paste
1/2 tb Mirin
I mentioned this so I guess I need to post it! It's a not totally
origional idea to make 'orange chicken' but the devisement here isnt
one I've seen anyplace else (note 2019, locally meant).
When wandering Tonoo market in Sasebo Japan, you'll find fast that
seafood is very cost effective and chicken in some types is as well.
Chicken necks are used for flavoring and soups/stews all the time. In
an odd flip, you pay more for a whole chicken, than you do for parts!
A whole chicken has no gizzard-pack with the neck and stuff
:sob!: and the legs/thighs are removed! :double sob!:
Anyways, at the right season, Meekan's flood the market. I said 4
here but if you cant find Meekans, it's workable to use tangarines
and regular oranges. You want about 1.5 cups of flesh after peeling
and de-seeding, removing as much membrane as you reasonably can.
Chop that up to little bits keeping all juice as part of the measure.
I use 2nd or 3rd use Dashi. If you look up a dashi recipe, you'll
see the ingredients. These are saved and used for a 2nd and 3rd pot
which require a little longer boil and are milder. If you do not
find Dashi to your tastes, you can use a chicken stock but in this
dish, will taste a bit funny so increase the patis to 1/2 TS (I think
that will work, I havent tried it).
The Shoyu (Soy sauce) is a Philippene blend and lower sodium than the
ones i have seen in the USA under all names but tastes as good. So
is the patis. If on a sodium restrictive diet, check the Datu Puti
brand names out. They arent 'listed' as sodium reduced, just are
naturally.
What you get is a thick soupy strongly orange confection with a
chicken flavor (the volume of chicken is about the same as the
orange). Cook in a crockpot then pull the heat after 6-8 hours, let
cool, strain and remove all bones, then add back to the crockpot. Do
*not* feed this to toddlers without deboning and I wouldnt suggest it
for unwary adults either without that!
There are many variations of this one in my home, some with a lower
meekan balance to the chicken, some with other things added in as are
available seasonally at the time of making, but this is the base
recipe to grow from.
Serving: Use a slotted spoon and put it over rice then the rest once
drifted back, makes for a fine soup.
From the Sasebo Japan kitchen of: xxcarol 7JUL2006
MMMMM