Thursday, March 19, 2009

Chinese Feast-Orange Chicken, Fried Rice, Sweet and Sour Sauce, Egg Rolls

While Marsha was here visiting for her kid's Spring Break, we visited many countries: Mexico (tostadas), Brazil (Feijoada-which was delicious, Thanks, Marsh!!!), Italy (Calzones), and China. We didn't plan this, but it happened anyway.
This Chinese feast turned out so good. We used the eggroll recipe that Marsha already posted. But here are the other recipes we used, and they came from Blog Chef.
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.
Orange Chicken

Chicken-2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes (we left this out)
3 tablespoons cornstarch
2 tablespoons water

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Fried Rice


5 cups cooked leftover white rice (that’s at least 1 day old)

1 medium onion (diced)

6 cloves garlic (minced)

2 eggs (beaten)

1 cup frozen peas and carrots (thawed)

½ tablespoon tumeric

Soy sauce (to serve)

2 tablespoons oil (for frying)

Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.

Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.

Step 3: Serve with soy sauce. (We found we loved it with soy sauce. It was so good after we sprinkled it on.)

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