![]() Before we get into the details, let me first humiliate myself publicly and state, for the record, that when it comes to fresh ginger and garlic, I use… oh God, the humiliation… jarred. This seems like a pretty intimidating list, but it’s deceiving. ![]() The recipe says this is 4 servings, but considering our web admin and I polished off the whole thing (and he ate whatever I left in my bowl), I’m going to call this a 2 serving dish.Ģ boneless, skinless chicken breasts, cut into bite-sized piecesĢ tablespoons cream Sherry or your run-of-the-mill cooking Sherryġ/4 cup fresh orange juice (not from concentrate)ġ red bell pepper, cut into matchstick-size strips I’m not a big grapefruit fan, so I stuck with darling Clementine. Another tangerine that would really change the flavor of the dish is the Tangelo, which tastes like a cross between a tangerine and a grapefruit. It is usually seedless and has a delicate flavor, whereas I gather the Honey and Clancy tangerines are just very, very sweet. Second, I chose a sweet type of tangerine, the Clementine, also known as the Algerine tangerine. I think I could even have gone with 3/8 cup of tangerine juice and 1/8 orange juice without taking it over the top, but I’m definitely happy with the results I got by going half and half. The end result was a nice, subtle citrus flavor that contrasted with the soy used in the marinade. I tackled the problem by doing two things.įirst, I used half fresh tangerine juice, half orange juice (not from concentrate). ![]() ![]() The website comments regarding this recipe were mostly the same: The tangerine flavor is overwhelming! The recipe only calls for 1/2 cup of tangerine juice, and it really doesn’t sound like a lot, but I didn’t want to ignore all of the comments either. This goes over the usual amount of active time I like to take for a weeknight dinner, but I decided it was worth it because the hardest part is slicing up a couple of veggies. Overall, I guess I would say this took about 35 – 40 minutes of active time, and 10 minutes of cook time. In that time, you are getting your rice together, making the sauce, and preparing the vegetables - you won’t be able to do any of that once you start cooking the chicken, because the whole dish takes less than 10 minutes to cook once it’s in your frying pan or wok. The chicken marinates for 30 minutes, but you aren’t sitting around. When I came across this one in an old Bon Appetit, I was a little put off by the marinade, but decided to go for it anyway. Marinades add additional waiting time and, when I get home from work, I’m hungry now.īut, as they say, rules are made to be broken.Įvery weekend I go through my magazines and websites, building a weekly dinner menu. Having to sit around while my meat is soaking up flavor is probably something I should be patient enough for, but I’m not. Cut into fine shreds and add while simmering the chicken.As a rule, I stay away from any dish that requires a marinade. * If tangerines are not in season, use 3 or 4 pieces of dried tangerine peel, soaked in a little warm water or Chinese wine until soft. Just before serving stir in the sesame oil. Cover and cook until chicken is just tender. Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce. Add the chicken and toss over high heat until the colour changes. Heat oil in a wok and on low heat fry the garlic and ginger until fragrant. Roast Szechwan pepper, crush to a powder. Peel the second tangerine, divide into segments, peel and set aside for garnishing. Remove the zest of one of the tangerines and cut into fine strips. 1 x 1.5 kg/3 lb roasting chicken or 1 kg/2 lb chicken thigh filletsģ tablespoons tangerine juice or orange juiceĬut chicken in pieces. ![]()
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