Hawaiian Chicken

It has been a while since I left you a very delicious and tasty recipe, but don't get frown cause I'm back and I am bringing you all another round of recipes from Yummylicious Cuisine but for the mean time maybe it is my turn to ask you guys a favor such as leaving comments and suggestions on the comment boxes of each post just to let me know what to improve from the website to my recipe dish.
Anyway, I want to introduce you to all to a chicken recipe originated in Hawaii, and it is called Hawaiian Chicken or Hawaiian Pineapple Chicken.

Hawaiian Chicken is also called Huli Huli Chicken which requires basting the chicken constantly.
In 1955, Ernest Morgado of Pacific Poultry was feeding a gaggle of farmers at a promotional meeting. He cooked a batch of chicken victimization his mother's marinade instruction, and also the result was therefore widespread that he began creating the chicken to sell at fund-raisers.

Morgado cooked mass quantities of chickens between 2 grills. once one facet of the chicken halves was soft-bo, somebody would shout, "huli," Hawaiian for "turn," and also the employees would flip the grills over.

Morgado likable the name "huli- huli" most that he registered the trademark with the Territory of Hawai'i in 1958 and also the national in 1965. Later, he began bottling the marinade, currently AN Island staple.

Though the double-grill "huli" technique is not, properly speaking, rotisserie, a number of today's chicken fundraising corporations have begun victimization contraptions with multiple rotisseries that "huli" while not human facilitate.

LIKE water sport AND pure cane sugar, huli chicken oversubscribed straight from smoking barbecues in parking tons and wayside pullouts could be a Hawaiian establishment. simply raise retired University of Hawaii academic Jim Koshi, who's been shopping for mesquite-grilled halves of this succulent, specially sauced chicken for as long as he will bear in mind. at the side of different loyal followers, he lines up within the hot sun and smoke as a result of sales profit native groups--and as a result of huli chicken is therefore musician (delicious) it brok DA mout (literally translated, breaks the mouth).

Huli is Hawaiian for flip, and refers to the method powerful barbecuers flip massive racks of sizzling, expulsion marinated chicken halves over hot coals. However, the $64000 secret of this island-style entree is Huli-Huli Sauce, a registered brand for AN previous family instruction refined by Hawaii-born chicken farmer Ernie Morgado.

"Actually, it absolutely was extremely my mother's instruction," admits the 77-year-old Morgado slightly sheepishly. "I was the youngest of seven children and everyone likable their sauce completely different. My father likable it salty. we tend to children likable it sweeter. these days we tend to create it the method i favor it: simply slightly on the sweet facet, with many contemporary ginger juice and aged condiment."

So for starters on how to cook this we will be needing the following ingredients.

Ingredients:

2 1/2 lbs of chicken pieces (preferably legs and thighs)
1 can of pineapple rings
2 tbsp. of green seasoning
1 tbsp. of tomato ketchup
1 tbsp. of butter
1 cup of grated fresh young coconut
1 tsp. of salt
1/2 tsp of black pepper
1 tsp of minced garlic

Methods:

Season the chicken together with the green seasoning, salt, garlic, black pepper, ketchup and juice from the pineapple can and marinate it for 1 hour.

Place pieces of chicken in a shallow baking dish and dot with butter.

Preheat to 350 degrees F and bake it for 40 minutes.

Place a 1/2 slice of pineapple on each piece of chicken and sprinkle evenly the coconut on surface.

Lower heat to 325 degrees F and bake for 10 minutes more until pineapples are golden brown.

Served hot. Enjoy!

Kung pao chicken

This type of stir-fried dish is consist of chicken, peanuts, vegetables, and chili peppers is originated in Sichuan Province in China. This dish is named after Ding Baozhen who is a Qing Dynasty Official and the Governor of the Sichuan Province. When he was an official, he has the title of Gongbao which literally means Palace Guardian and the name "Kung Pao" is derived from this title. According to Wikipedia, the Westernized versions of this dish usually called "Kung Pao chicken" or "Kung Po", commonly consist of diced marinated chicken stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. The dish is often garnished with whole roasted peanuts. Other versions of Kung Pao substitute beef, pork or seafood for chicken.

Kung Pao chicken is a very popular staple of North America schools and many recommend using it as a measure of the skills of a chef. It is recommended to serve it with rice to really taste the Kung Pao Chicken. Whereas the original Chinese version of the dish includes Sichuan peppercorns as an integral ingredient, the American version does not. From 1968 until 2005, it was illegal to import Sichuan peppercorns into the United States. They were viewed as potential carriers of citrus canker, a tree disease that can potentially harm citrus crops. The ban has now been lifted in light of new processing methods, however, the 37-year ban resulted in a distinct American version of the recipe that does not incorporate Sichuan peppercorns.

The ingredients:

250g/9oz skinless chicken
breast fillets
1⁄4 teaspoon salt
1⁄2 egg white
1 teaspoon cornflour
1 green pepper, seeded
4 tablespoons vegetable oil
1 spring onion, cut into short sections
a few small slices of fresh root ginger
5 dried red chillies, soaked, seeded
and shredded
2 tablespoons yellow bean sauce
1 teaspoon rice wine
100g/4oz roasted cashew nuts
a few drops of sesame oil

The Procedure:

Cut the chicken into small cubes about the size of sugar lumps. Put the
chicken in a small bowl, and mix with the salt and egg white. Mix a few
drops of water with the cornflour to form a paste, and add to the bowl.

Cut the green pepper into cubes, about the same size as the chicken
pieces.

Heat the oil in a wok, add the chicken, spring onion and ginger, and
stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
cashew nuts and sesame oil.

Serve hot with boiled rice.

Chicken noodle soup

On this article, I will be presenting you the chicken noodle soup recipe. So why soup? Frankly speaking I like soup, keeps my stomach warm whenever you have a cold weather, effective food if you are sick and is eating on your bed, a great meal starter, and so on. But here are some facts to have soup every meal. 

1. SOUP is a liquid food that is prepared by boiling meat or vegetables,or both, in water and then seasoning and sometimes thickening the liquid that is produced. It is usually served as the first course of a dinner, but it is often included in a light meal, such as luncheon. While some persons regard the making of soup as difficult, nothing is easier when one knows just what is required and how to proceed. The purpose of this article, therefore, is to acquaint the housewife with the details of soup making, so that she may provide her family with appetizing and nutritious soups that make for both economy and healthfulness.

2. It is interesting to note the advancement that has been made with this food. The origin of soup, like that of many foods, dates back to practically the beginning of history. However, the first soup known was probably not made with meat. For instance, the mess of pottage for which Esau sold his birthright was soup made of red lentils. Later on meat came to be used as the basis for soup because of the agreeable and appetizing flavor it provides. Then, at one time in France a scarcity of butter and other fats that had been used to produce moistness and richness in foods, brought about such clear soups as bouillon and consommé. These, as well as other liquid foods, found much favor, for about the time they were devised it came to be considered vulgar to chew food. Thus, at various periods, and because of different emergencies, particular kinds of soup have been introduced, until now there are many kinds from which the housewife may choose when she desires a dish that will start a meal in the right way and at the same time appeal to the appetite.

3. VALUE OF SOUP IN THE MEAL.--Not all persons have the same idea regarding the value of soup as a part of a meal. Some consider it to be of no more value than so much water, claiming that it should be fed to none but children or sick persons who are unable to take solid food. On the other hand, many persons believe that soup contains the very essence of all that is nourishing and sustaining in the foods of which it is made. This difference of opinion is well demonstrated by the ideas that have been advanced concerning this food. Some one has said that soup is to a meal what a portico is to a palace or an overture to an opera, while another person, who evidently does not appreciate this food, has said that soup is the preface to a dinner and that any work really worth while is sufficient in itself and needs no preface. Such opinions, however, must be reconciled if the true value of this food is to be appreciated.

4. Probably the best way in which to come to a definite conclusion as to the importance of soup is to consider the purposes it serves in a meal. When its variety and the ingredients of which it is composed are thought of, soup serves two purposes: first, as an appetizer taken at the beginning of a meal to stimulate the appetite and aid in the flow of digestive juices in the stomach; and, secondly, as an actual part of the meal, when it must contain sufficient nutritive material to permit it to be considered as a part of the meal instead of merely an addition. Even in its first and minor purpose, the important part that soup plays in many meals is not hard to realize, for it is just what is needed to arouse the flagging appetite and create a desire for nourishing food. But in its second purpose, the real value of soup is evident. Whenever soup contains enough nutritive material for it to take the place of some dish that would otherwise be necessary, its value cannot be overestimated.

If soup is thought of in this way, the prejudice that exists against it in many households will be entirely overcome. But since much of this prejudice is due to the fact that the soup served is often unappetizing in both flavor and appearance, sufficient attention should be given to the making of soup to have this food attractive enough to appeal to the appetite rather than discourage it. Soup should not be greasy nor insipid in flavor, neither should it be served in large quantities nor without the proper accompaniment. A small quantity of well-flavored, attractively served soup cannot fail to meet the approval of any family when it is served as the first course of the meal.

5. GENERAL CLASSES OF SOUP.--Soups are named in various ways, according to material, quality, etc.; but the two purposes for which soup is used have led to the placing of the numerous kinds into two general classes. In the first class are grouped those which serve as appetizers, such as bouillon, consommé, and some other broths and clear soups. In the second class are included those eaten for their nutritive effect, such as cream soups, purées, and bisques. From these two classes of soup, the one that will correspond with the rest of the meal and make it balance properly is the one to choose. For instance, a light soup that is merely an appetizer should be served with a heavy dinner, whereas a heavy, highly nutritious soup should be used with a luncheon or a light meal.

6. ECONOMIC VALUE OF SOUP.--Besides having an important place in the meal of which it forms a part, soup is very often an economy, for it affords the housewife a splendid opportunity to utilize many left-overs. With the French people, who excel in the art of soup making chiefly because of their clever adaptation of seasoning to foods, their_pot-au-feu_ is a national institution and every kitchen has its stock pot. Persons who believe in the strictest food economy use a stock pot, since it permits left-overs to be utilized in an attractive and palatable way. In fact, there is scarcely anything in the way of fish, meat, fowl, vegetables, and cereals that cannot be used in soup making, provided such ingredients are cared for in the proper way. Very often the first glance at the large number of ingredients listed in a soup recipe creates the impression that soup must be a very complicated thing. Such, however, is not the case. In reality, most of the soup ingredients are small quantities of things used for flavoring, and it is by the proper blending of these that appetizing soups are secured.

So before eating your main course, let's prepare this delicious chicken noodle soup. 

Ingredients:

900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,
sliced
100g/4oz cooked skinless
chicken breast, thinly sliced
50g/2oz soup pasta such as
orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh
flat-leaf parsley
salt and ground black pepper

Directions: 

Put the stock and bay leaf into a
heavy pan, and bring to the boil.

Add the spring onions and
mushrooms to the simmering stock.
Add the chicken to the soup, and
season with salt and pepper. Heat
through for 2–3 minutes.

Add the pasta, cover and simmer
for 7–8 minutes.

Just before serving, add the wine
and parsley, heat the soup through
for 2–3 minutes, then check the
seasoning and adjust if necessary.
Serve hot.

Awesome Parmesan Chicken for Two

February is the month of love, the 2nd month of the year and the shortest month in the calendar. When this month comes, most of the people are celebrating specially the 14th since it is Valentine's Day. During my early age as a teen ager, I usually go on a date with girls I know or go on a blind date. I usually go on a movie or shopping or somewhere else (LOL), eat on a restaurant or whatever. But when it comes to eating, wouldn't you prefer something that you can make or prepare to make your date go special? In my opinion, I prefer to make a dinner for my special someone to make her feel more special. And that is why in this article, I wanted to help you prepare the dish for your valentine on your date this February 14th. Parmesan Chicken is the perfect dinner for two and the original dish was about 400 years ago in Bologna, Italy and is famously known as Veal Bolognese. This dish is also traces back to Parma, Italy where it was called Veal Parmigiana. Through out the years,  other meat were exchange for the Veal and become Chicken Parmesan or Pollo alla parmigiana.

Ingredients:

2 Boneless chicken breasts
1/2 cup "Oven Fry" for Pork or chicken (No Substitutions)
1/2 tablespoon Italian seasoning
1/4 cup grated Parmesan cheese
1 egg
Olive oil

Directions for cooking:

Flatten chicken to about 1/4 to 3/8 of an inch thick. in a shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. in another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. I use a spoon to coat chicken with the crumb mixture gently pressing crumbs onto chicken. Preheat a frying pan with about a 1/2 cup of olive oil. add more when necessary. brown on medium heat until nicely browned and juices run clear.

This is one of my favorite chicken recipes. It is very moist and full of flavor! you can add a slice of tomato on top when chicken is done, then add some mozzarella on top of that. I sometimes serve with spaghetti and a nice loaf of fresh bread. or mashed potatoes and stuffing. The possibilities are endless.

Paella

I am so excited to introduce to you my featured dish on this article since it is one of my favorite and definitely an all time favorite of mine because it has a lot of ingredients in it. I am a meat lover, not all kinds of meat but don't get me wrong I also love eating vegetables but on this article, I will be featuring Paella. Paella which is originated in Albufera in Valencia, is discovered in the mid 19th century. During the Spanish colonization in Philippines, most of the Spanish had influenced Filipinos their culture including food and of course that includes this recipe.  Most of the non Spaniards thought that Paella is Spain's national food but actually they (Spanish) only recognize it as Valencian's regional dish.  This dish has a lot of versions too but the traditional Paella are composed of land meat that includes rabbit, chicken, land snail and duck but in this article we will be trying to cook a mixed Paella.

The ingredients are:

12 black mussels
125ml/4fl oz white wine
11⁄2 small red onions, chopped
125ml/4fl oz olive oil
1 small skinless chicken breast
fillet, cut into bite-size pieces
12 raw prawns, peeled and
deveined
100g/4oz cleaned squid rings
100g/4oz skinless cod fillet, cut
into bite-size cubes
1 rasher smoked back bacon,
finely chopped
4 garlic cloves, crushed
1 red pepper, seeded and finely
chopped
1 tomato, peeled and chopped
75g/3oz chorizo, thinly sliced
pinch of cayenne pepper
200g/7oz long-grain rice
1⁄4 teaspoon saffron threads
500ml/18fl oz chicken stock
75g/3oz fresh peas
2 tablespoons finely chopped fresh
flat-leaf parsley
salt and ground black pepper

The procedure:

Scrub the mussels with a stiff brush and pull out the hairy beards.
Discard any broken mussels or open ones that do not close when tapped
on the work surface.

Heat the wine and onion in a large pan. Add the mussels, cover and
gently shake the pan for 4–5 minutes over a high heat. After 3 minutes,
begin removing any opened mussels and set aside. At the end of
5 minutes, discard any unopened mussels. Reserve the cooking liquid.

Heat half the oil in a large frying pan. Pat the chicken dry with kitchen
paper, then cook for 5 minutes or until golden brown. Remove from the
pan and set aside. Add the prawns, squid and cod to the pan, and cook
for 1 minute. Remove from the pan and set aside.

Heat the remaining oil in the same pan. Add the bacon, garlic and red
pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne.
Season with salt and pepper. Stir in the reserved cooking liquid, then
add the rice and mix well.

In a heavy saucepan, blend the saffron with the stock and mix well.
Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for
15 minutes, without stirring.

Put the peas, chicken, prawns, squid and cod on top of the rice. Using a
wooden spoon, push pieces into the rice, cover and cook over a low
heat for 10–15 minutes until the rice is tender and seafood cooked. Add
the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.

Special chow mein

Chow mein is a dish from China as we all know that the main ingredients is noodles. This dish has different versions including, Yakisoba of Japan and Pancit from Philippines. The word Chow Mein or Chao Mian is actually 2 words, Chow means to fry and Mein means noodles so basically it is Fried Noodles. Cantonese style are usually boiled or soaked noodles then fried to crisp after they are wet cooked and then stir fried meats, sauce, and veggies on top of it. Here in Philippines, we call this Pancit and there are lots of version of this dish here like, Pancit Bihon, Pancit Canton, Pancit Palabok and so on. But in this article, I would like to introduce you my way of cooking this easy-to-cook dish in a special way.

We need ingredients like: 

50ml/2fl oz vegetable oil
2 garlic cloves, sliced
1 teaspoon chopped fresh root ginger
2 fresh red chillies, seeded and
chopped
1 skinless chicken breast fillet, thinly
sliced
16 raw tiger prawns, peeled and
deveined, with tails left intact
450g/1lb egg noodles
100g/4oz green beans
225g/8oz beansprouts
50g/2oz garlic chives
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
salt and freshly ground black pepper

The procedure is:

Heat 1 tablespoon of the oil in a wok or large frying pan, and stir-fry the
garlic, ginger and chillies. Add the chicken, prawns and beans. Stir-fry
for 4–5 minutes over a high heat until the chicken and prawns are both
cooked. Transfer the mixture to a bowl and set aside.

Cook the egg noodles in a saucepan of slightly salted boiling water for
2–3 minutes until tender.

Heat the rest of the oil in the same wok used for the chicken and prawn
mixture. Add the beansprouts and garlic chives. Stir-fry for 1–2 minutes.
Add the noodles and toss to mix. Next, add the soy sauce and oyster
sauce, and season with salt and pepper.

Return the prawn mixture to the wok. Reheat and mix well with the
noodles. Stir in the sesame oil, and serve immediately.

Soy-braised chicken

Another popular Chinese dish is Soy-Braised Chicken. This dish is originated from Dezhou in Shandong Province in China, is a traditional dish of Dezhou which is also called Dezhou Braised Chicken or Dezhou Five Fragrant Boneless Braised Chicken. This typical dish is created by the Deshunzai Restaurant in Dezhou in the time of Guangxu of the Qing Dynasty. The finished product of this dish is tender, more fleshy and savory that the more chewy it gets, the more it's appealing. It became popular and nationally knowned in the past 100 years or more and this dish has become a favorite by domestic and international visitors.

The ingredients we need for cooking are:

1 chicken, about 1.4kg/3lb
1 tablespoon ground black
peppercorns
2 tablespoons minced fresh
root ginger
75ml/3fl oz light soy sauce
3 tablespoons Chinese rice wine
1 tablespoon light brown sugar
vegetable oil for deep-frying
600ml/1pt chicken stock
2 teaspoons salt
25g/1oz crystallized sugar

The procedure:

Rub the chicken both inside and out with the peppercorns and ginger.
Marinate the chicken with the soy sauce, rice wine and brown sugar for
at least 3 hours in the refrigerator, turning it several times.

Heat a wok until very hot. Add the oil and, when the oil is hot enough,
remove the chicken from the marinade (reserving the marinade), and
deep-fry for 6 minutes or until brown all over. Remove and drain on
kitchen paper.

Pour off any excess oil, add the marinade with the stock, salt and
crystallized sugar, and bring to the boil. Return the chicken to the pan,
cover and braise the chicken in the sauce for 35–40 minutes, turning
once or twice.

Remove the chicken from the wok and allow it cool a little before
chopping it into bite-size pieces. Pour the sauce over the chicken and
serve immediately.

Indonesian-style satay chicken

What is Satay? Basically Satay is a dish of seasoned, skewered and grilled meat, served with a sauce. It is probably chicken, beef, pork, fish etc. and uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or a charcoal fire and then served with various spicy seasonings. Satay is originated in Java, Malaysia and is also their National dish. It is also popular in most South East Asian countries like Malaysia, Brunei, Philippines and Thailand. 

Before we grill we would be needing the following Ingredients: 

50g/2oz raw peanuts
3 tablespoons vegetable oil
1 small onion, finely chopped
2.5cm/1in piece of fresh root
ginger, finely chopped
1 garlic clove, crushed
700g/11/2lb skinless chicken thigh
fillets, cubed
100g/4oz creamed coconut,
roughly chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon soft dark brown sugar
150ml/5fl oz milk

1⁄4 teaspoon salt

The Procedure:

Shell the peanuts and remove the skins by rubbing them between the
palms of your hands. Put them in a small bowl, add just enough water to
cover and soak for 1 minute. Drain the nuts and cut into slivers.

Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry
the peanuts for 1 minute until crisp and golden. Remove with a slotted
spoon and drain on kitchen paper.

Add the remaining oil to the hot wok. When the oil is hot, add the
onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but
not browned. Remove with a slotted spoon and drain on kitchen paper.

Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp
and golden on all sides. Thread onto bamboo skewers and keep warm.

Add the creamed coconut to the hot wok in small pieces, and stir-fry until
melted. Add the chilli sauce, peanut butter and ginger mixture, and
simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a
further 3 minutes.

Serve the skewered chicken hot with a dish of the hot sauce sprinkled

with the roasted peanuts and vegetables.

Spicy Indian Curry

One dish I really like is something spicy. Why? That's because it keeps giving me great appetite if the food that I am eating is a bit hot or spicy. One of those dish that I like is Curry. Curry has a lot of version and can be found anywhere in the world. The word curry is adopted from the Tamil word kari which means "sauce" and is to be cooked with vegetables and meat without using gravy. According to the history, kari was first encountered in mid-17th century by the members of the British East India Company trading with Indian merchants along the Coast of Coromandel of Southeast India. Lot's of version have been seen over the years like Thai Curry, China Curry, Japanese Curry, Curry from the Philippines etcetera. But since it's originated from India, let's cook it the spicy indian way. 

First we will be needing some ingredients like:


1kg skinless, boneless chicken breast halves
2 teaspoons salt
1/2 cup (125ml) cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
470g crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh coriander
1 teaspoon salt
1/2 cup (125ml) water
1 teaspoon garam masala
1 tablespoon chopped fresh coriander
1 tablespoon fresh lemon juice

Procedure:

Sprinkle the chicken breasts with 2 teaspoons salt.

Heat the oil in a large frying pan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

Reduce the heat under the fry-pan to medium-high; add the onion, garlic and ginger to the oil remaining in the fry-pan and cook and stir until the onion turns translucent, about 8 minutes.

Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frying pan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.

Cover the frying pan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice. Serve with rice or Naan. 

Orange Chicken

As you all know, Orange Chicken is a Chinese-American Recipe which is from Hunan origin. Some versions of this recipe are from Western Hemisphere and is also called Tangerine Chicken or Orange Peel Chicken. It is also found as variation to General Tso's Chicken. 

The recipe consists of chopped, battered, and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. So, Are you hungry? Then let's cook.

This serving is good for 4 persons. Again if we want our food to taste exactly as the menu, we will be needing the following ingredients which are:

For the Sauce we will be needing:


 1 1/2 cups water
 2 tablespoons orange juice
 1/4 cup lemon juice
 1/3 cup rice vinegar
 2 1/2 tablespoons soy sauce
 1 tablespoon grated orange zest
 1 cup packed brown sugar
 1/2 teaspoon minced fresh ginger root
 1/2 teaspoon minced garlic
 2 tablespoons chopped green onion
 1/4 teaspoon red pepper flakes
 3 tablespoons cornstarch
 2 tablespoons water

The Procedure:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.


Serve and Share!