"ravenlynne" > wrote in
:

> George wrote:
>
>> Zippy P wrote:
>> > Hi, can somebody point me to a place that will tell me how to make
>> > those yummy orange/lemon/etc glazes that I find on take-out chinese
>> > food?
>> >
>> >
>> Chinese sauces are typically constructed to the cooks taste. So you
>> need to experiment.
>>
>> For an orange sauce I would use orange rind (maybe a teaspoon),
>> orange juice (~ 1 cup), stock, some brown sugar, soy sauce, finely
>> chopped fresh garlic and a little ginger. Drizzle in corn starch
>> dissolved in cold water to thicken.
>>
>> Lemon is similar only use lemon instead of orange.
>
> Marmalade works as well.
>

so does oj, lime or lemon frozen concentrate and coconut milk instead of
chicken stock works too...Some sherry, hot sauce or some black bean paste
can be optional add ins. Cranberry jelly makes for a nice sauce base too

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore