Growing & Using Hot Peppers by Glenn Andrews

Author:Glenn Andrews
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1997-03-25T16:00:00+00:00

SZECHUAN ORANGE FLAVOR CHICKEN

This is my very favorite Chinese dish. Before you start to make your Orange Flavor Chicken — even weeks before — prepare the tangerine peel: Cut into pieces the size of a little fingernail. Spread in a baking pan. Bake at 250°F. for 1 hour or until dry. Keep tightly covered at room temperature. As a quick alternative, you can substitute dried orange peel, which is available from most natural foods stores and herb shops.

For the sauce:

¼ cup frozen orange juice concentrate

¼ cup soy sauce

4 tablespoons sugar

1 tablespoon ketchup or barbecue sauce

½ cup water

½ teaspoon orange extract

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