Palak Paneer, Pulao, and Roti

Indian food. I love Indian food so much. In fact, being a vegetarian would be a lot easier if I were to just eat Indian food every day. However, sometimes I get in the mood for other types of foods, so…yeah. I’ll eat more Indian food and just reduce my meat consumption instead ;). I think that’s a fair compromise for now…

I’m still in Lisbon and was craving Indian food and decided to make things for harder and more expensive for myself make paneer for Palak Paneer for my friends and me. I had never made paneer before, but I’ve made mascarpone, which is a similar process. I made one batch of paneer with whole milk and another with a milk with less fat (called meio gordo here). The paneer with whole milk was less crumbly, but both had similar textures and were fine. Next time, I plan to add a bit of salt and masala/spices to the paneer before allowing them to set.

LEFT: paneer with less fat/meio gordo. RIGHT: paneer with whole milk (gordo)

Next, I prepared the roti dough, which is much easier and quicker to make than naan dough because it contains no yeast. Roti is almost like a flour tortilla; they contain similar ingredients (I know some Mexicans who make flour tortillas with oil instead of shortening). I allowed the covered roti dough to rest while I prepared the pulao/pilaf and palak paneer.

Roti: Packed and ready to be delivered to my friends…

The sauce for the palak paneer was pretty easy to put together. Just be sure to have all of your ingredients out and ready, which is the rule for the preparation of all Indian dishes. You should also puree your tomatoes, onions, garlic, chilis, etc. before working on this dish. 

I love the love the bright green color from the spinach! I wish I had placed the paneer in the fridge for 30-60 minutes instead of allowing it to set out on the counter. I think it would have been a bit firmer that way. Make sure your paneer is firm before using it in the dish. Also, the paneer itself is bland and soft. If you’d like a paneer with more flavor, add a little bit of salt or spices.

The day I made this dish, I was to meet my roommates at the outdoor theatre. So, I packed up the meal to deliver it to them (I had eaten my own plateful beforehand). Unfortunately, I could not find them, and we weren’t able to contact each other on our cellphones. However, once they returned home, they devoured this dish and said that it was delicious! I agree wholeheartedly!

The rice dish came from Pioneer Woman’s website! I love this rice recipe; it is my go-to for Indian-inspired rice.

Funny story: When my friend started eating this dish, I asked her, “How is the paneer?” and she grabbed the roti saying, “Oh! I haven’t tried it yet!” haha. In Romance languages, the word for “bread” is similar to the word “paneer“, so she thought I was referring to the roti, not to the Indian cheese :).

Paneer
from various sources but here’s a video: (https://www.youtube.com/watch?v=7AJJXOFUe5A)
  • 1 liter of whole or 2% milk (whole milk yields a creamier cheese but both are good)
  • 2 Tbsp freshly squeezed lemon juice, vinegar, yogurt, or curd
  1. Have ready a cheesecloth, muslin cloth, or clean tea towel over a heat-resistent bowl. 
  2. Stir and heat the milk until it comes to low simmer (do not boil!). 
  3. Add in the acid component of your choice until the milk and whey form. 
  4. Immediately pour the milk/whey mixture into the cheesecloth-lined bowl. 
  5. Then transfer the cloth (with paneer inside) to another container (I used the pot I used to heat the milk) and rinse the paneer with the cloth open to remove the lemon or vinegar taste and to cool down the cheese. 
  6. Squeeze out excess liquid. (If you’d like to add salt or spices like garam masala, this would be the time.) 
  7. Next, close up the cheesecloth, put it on a plate or shallow bowl and place something heavy atop the wrapped cheese. 
  8. Allow it to sit on the counter or refrigerator for at least 30 minutes. I suggest letting it sit in the refrigerator for at least an hour for it to be ready for the Palak Paneer or any other curry.Storage: I’ve read that it can be stored in the fridge overnight, but I’ve never tried it.
Pulao (pilaf with peas)
  • 2 cups Basmati rice (I used brown rice)
  • 2-4 Tbsp butter 
  • 1 tsp salt
  • 1 Tbsp turmeric powder
  • 4 cups cold water
  • 1/2 – 1 cup of frozen green peas
  1. To a rice cooker add all of the ingredients then cook the rice in the cooker. 
  2. If you do not have a rice cooker, boil the cold water, turmeric, butter, and salt. Then add in the rice once the mixture has started boiling. Cover and allow to cook according to the packaging. Once the rice is done, throw in some frozen peas, stir, and allow the heat of the rice to cook the peas.
Roti (Indian flatbread)
  • 125 grams (1 cup) of wheat flour (I used AP flour/tipo 55)
  • 1/2 cup hot water (I’ve seen this made with warm water as well)
  • 1/4 – 1/2 tsp of salt (to taste)
  • 1 tsp of oil (I used veg oil)
  1. Place flour and salt into a big bowl. Then add the oil. Mix the mixture together and add warm/hot water a little bit at a time (I did not use all of the 1/2 cup of water)
  2. Use your hand to pour warm water to the flour (I did not use all of the 1/2 cup of water) and knead with the right hand. Do not pour too much water at once; mix flour properly.
  3. Press the dough and turn it over several times with your right hand for about 4-5 minutes.  When the dough seems uniformed and smooth, sprinkle 2-3 tsp water on it, then cover and keep aside for 20-25 minutes (I left it in the bowl for an hour because I was preparing the other dishes.).

Palak Paneer Recipe

  • 500 grams of fresh spinach
  • 200 grams of paneer, in cubes
  • 2 Tbsp oil
  •  1tsp of cumin seeds
  • 2 tsps of kasuri methi
  • 2-3 large tomatoes/5 small tomatoes
  • 2 to 3 chili peppers or jalapeños or 1/2 of one green pepper
  • 1 inch of ginger
  • 2 tablespoon of cream (optional)
  • 1-2 tsp salt or to taste

  1. Remove the stems of spinach. Wash the spinach well and put them in a bowl . Pour the 1/4 cup of water into the bowl and heat it. The spinach will take 5 to 6 minutes to boil.
  2. Grind the onions and garlic finely and set aside
  3. Grind the tomato, green chilly and ginger in the grinder finely and set aside.
  4. Heat oil in a pan. Put the cumin seeds into the pan.
  5. Once the cumin seeds start to fry, put in the crushed (with your hands), kasuri methi and cook it.
  6. Next pour in the onion/garlic paste.
  7. Then pour in the tomato paste, green chilli and ginger into the masala (spice mixture). Fry the masala till it releases the oil.
  8. Grind the boiled spinach in a grinder, hand mixer, or blender, and pour it into the fried masala. Then mix the masala properly.
  9. Pour the cream into the masala and cook it for 3 to 4 minutes.
  10. Now put in the paneer and cook the sauce for and additional 2 minutes.
  11. The palak paneer is now ready!

Optional: Garnish it with a small spoon of cream. You can either serve hot or eat hot with chapati, roti, or naan.

Copyright – Memoria James – http://www.mangiodasola.com

北海道牛奶麵包 Hokkaido Milk Bread

Hokkaido Milk Bread
Hokkaido Milk Bread


Hokkaido Milk Bread
recipe found on

Makes two loaves (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

  • 540 gm bread flour
  • 86 gm caster sugar
  • 8 gm salt
  • 9 gm full cream milk power(original recipe calls for a kind of natural milk essence, not available here, so I replace it.)
  • 11 gm instant dried yeast
  • 86 gm whisked egg
  • 59 gm whipping cream
  • 54 gm milk
  • 184 gm tangzhong (method of making tangzhong)
  • 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX

    Ingredients of tangzhong (湯種) For two loaves): (each loaf tin size: 20.5cm x 10.5cm x 9.5cm).
*NOTE: Best to measure ingredients by weight for most accurate amount.
  • 50 grams OR 1/3 cup bread flour
  • 250 ml/ 1 cup water (could be replaced by milk or 50/50 water and milk)
  • Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  • The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  • Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

    Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2DdhcQu8W

  1. Mix flour in water or milk well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some circular “lines” appear in the mixture for every stir you make with the spoon, it is done.
  3. Transfer mixture into a clean bowl. Cover with a saran or cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Use HALF of the mixture for ONE loaf. The leftover tangzhong can be stored in fridge up to ONEday (If it looks gray, then throw it out and make a new batch. Make sure the chilled tangzhong should return to room temperature before adding into other ingredients.
  • Ingredients for ONE bread loaf
  • *NOTE: Best to measure ingredients by weight for most accurate amount.
  • 350gm/ 2½ cups bread flour
  • 55gm/3tbsp+2tsp granulated or caster sugar
  • 5gm/1tsp salt (I use kosher salt)
  • 56gm egg (or 1 large egg)
  • 7gm/1tbsp+1tsp milk powder (to increase fragrance, optional (I used NIDO milk powder http://www.nestlenido.com/Public/Default.aspx))
  • 125ml / ½cup whole milk
  • 120gm tangzhong (use HALF of the tangzhong from above)
  • 5 to 6gm  / 2 tsp instant yeast
  • 30gm/3tbsp butter (cut into small pieces, softened at room temperature)
  • Method (To make one loaf):
    1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
    2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
    3. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
    4. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

    Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdevL9sQ

  •   INSTRUCTIONS (FOR ONE LOAF):
  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
  2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.
  3. Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
  4. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

Hokkaido Milk Toast

Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

  • 540 gm bread flour
  • 86 gm caster sugar
  • 8 gm salt
  • 9 gm full cream milk power(original recipe calls for a kind of natural milk essence, not available here, so I replace it.)
  • 11 gm instant dried yeast
  • 86 gm whisked egg
  • 59 gm whipping cream
  • 54 gm milk
  • 184 gm tangzhong (method of making tangzhong)
  • 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9

Hokkaido Milk Toast

Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)
Ingredients:

  • 540 gm bread flour
  • 86 gm caster sugar
  • 8 gm salt
  • 9 gm full cream milk power(original recipe calls for a kind of natural milk essence, not available here, so I replace it.)
  • 11 gm instant dried yeast
  • 86 gm whisked egg
  • 59 gm whipping cream
  • 54 gm milk
  • 184 gm tangzhong (method of making tangzhong)
  • 49 gm unsalted butter, melted

Read more: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html#ixzz2DdccwqX9

 



Copyright – Memoria James – http://www.mangiodasola.com

Orange Chicken Revisited

Orange Chicken
Yum Orange Chicken! Here is another recipe I’m revisiting because the original photos are HORRIBLE, and this dish is worthy of being on my blog twice.
QUESTION: Whenever you are in the process of making a dish, do you think about what you are going to write about on your blog for the same dish?
I do. For instance, I wanted to mention that using cornstarch in place of flour makes the chicken pieces look too white while flour browns the chicken more. So, you should combine the two when coating the chicken. Also, I wanted to mention how I didn’t have green onions, so I used white onions (then I found some green onions in the refrigerator after the photo session!).
Orange Chicken
Anyway, the fact that I made this dish again tells you how good it is. Aside from the regular onions, I followed this recipe exactly. I also made some jasmine rice in the used rice cooker my mom just gave me. For the first time, I had to call my mom on how to operate a kitchen-related appliance :D. Now I know why people love their rice cookers! I no longer have to wait for the water to boil. That is so nice.
Orange Chicken
I accompanied the orange chicken and rice with cold, green tea sans the ice. [Did you know that I don’t like ice, but my mom is crazy about ice (she buys a big bag of ice every week! I have no idea what she does with that much ice.)? That is another contrast between my mom and me. Ice interrupts the flow of my drink (like nuts in soft desserts), and when the ice melts, it waters my drink.] Okay, enough of my quirks. Here is the recipe:
Orange Chicken

Orange Chicken
from Blog Chef

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) (I used 1.25 lbs)
 
1/2 – 1 cup all-purpose flour
1/2 – 1 cup cornstarch
1 egg (beaten)
¼ teaspoon salt
¼ teaspoon pepper

Oil (for frying; I used vegetable or canola oil, but peanut oil is the best for frying)

Orange Sauce-
1 ½ cups water
2 Tbsp orange juice (I used the juice of 1/2 of a large orange)
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ Tbsp soy sauce
1 Tbsp orange zest (grated)
1 cup packed brown sugar
½ tsp ginger root (minced)
½ tsp garlic (minced)
2 Tbsp green onion (chopped) (I used 1/4th of a regular, white onion)
¼ tsp red pepper flakes
3 Tbsp cornstarch
2 Tbsp water

Step 1: Combine flour and cornstarch. Place chicken in the egg mixture along with salt and pepper, and shake the pieces in the flour mixture to coat. 

Orange Chicken
Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked and light brown (around 5 minutes per batch).
Orange Chicken

Step 2: Meanwhile, in a large saucepan combine water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for 2 minutes. Stir in brown sugar, orange zest, ginger garlic, onion, and red pepper flakes. Bring to a boil.

Orange Chicken

Step 3: Combine 3 Tbsp 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.

Orange Chicken
Want a piece? That’s all I’m willing to share.
Copyright – Memoria James – http://www.mangioeviaggiodasola.com

Chicken Fried Rice

A few months ago, I made a post about a healthy shrimp fried rice I had a made a long time ago. While that dish was fantastic, especially for being a healthier version, I had been wanting to try the “regular” version for awhile.

I had quite a bit of leftover rice from the Chinese Lemon Chicken dish I made last week, so I reheated that rice for about 30 seconds to prep it for the fried rice. I found this recipe on allrecipes.com and followed the highest rated comment rather than the recipe, and it was so good.

If you have leftover, cooked rice, you should use it for this dish. Just make sure it’s not too cold when added to the wok or skillet because it may turn out too gummy. I used low-sodium soy sauce, and it tasted just fine.
Lastly, the recipe called for oyster sauce, which I didn’t have. Consequently, I made my own quick version based on some advice I found online that didn’t require oysters. The recipe for the sauce may be found below. Oyster sauce is more of a sweet/salty thickener, so the adapted recipe is based on that premise.
Enjoy!

Chicken Fried Rice
adapted from a comment (MaryTee) on allrecipes.com

3 cubed chicken breast pieces
salt
pepper
garlic powder
onion powder
1 Tbsp oyster sauce (recipe below, if you don’t have store-bought)
2 Tbsp butter

1 Tbsp sesame oil
3 cloves of minced garlic
2 eggs (or egg whites)
8 oz bag of frozen carrots/pea medley
1/2 medium onion, chopped
2 tablespoons soy sauce (I used low sodium)
3-4 cups cooked white rice (I used Jasmine rice; you could also use brown rice)
2-3 green onions

Cube 3 uncooked chicken breast into little pieces and seasoned it with salt, pepper, garlic powder, onion powder, and a tablespoon of oyster sauce. Heat up butter with sesame oil, then add minced garlic with the chicken. In a wok or cast-iron skillet, cook the meat until it is no longer pink (about 5-8 minutes).

Add scrambled eggs to the meat. Cook for 3-4 minutes, then add a 16oz bag of frozen peas/carrots mixture. I mix in about 3.5 cups of cooked Jasmine rice (must be cold but not fresh out of the refrigerator. Microwave the rice for 20 sec.). Add soy sauce and stir fry until light golden brown. Stir in chopped green onions and sprinkle in black pepper to taste.

Homemade “Oyster” Sauce (w/o oysters)
adapted from various sources

1/2-1 slice of fresh, grated ginger
2 Tbsp soy sauce
1/2 tsp sugar (or substitute sweetner or 1/4 tsp agave nectar????)
1 tsp cornstarch
1 1/2 Tbsp water

Grate the ginger in a 1 or 2-cup measuring cup. Add in all the other ingredients, and stir them well. Microwave the mixture for 30 seconds.

Copyright – Memoria James – http://www.mangiodasola.com

Chinese Lemon Chicken

My colleague and friend admitted that she visits my blog from time to time (along with others who never comment *glares their way* haha j/k) and that she even visits it in search of dinner ideas. She complained gently that I had a dearth of chicken and other savory recipes but I was not without many desserts. Well, I’m not surprised that this is true because I do prefer to bake rather than cook.

So, last night, I took out one of my few cookbooks to look for a good chicken recipe. I was going to make a chicken pot pie, but I decided against that idea because so many other bloggers have made that dish. The next morning, I was still unsure as to what I wanted to make and turned to my bookmarks. I spotted lemon chicken and jumped up immediately from my chair in preparation to make this dish.
I thought that this dish would taste similar to the orange chicken I had made before just with a lemony flavor, but it didn’t turn out even as sweet as the ones I’ve tasted in the restaurants. So, I added a bit more sugar, and it tasted much better. Lastly, the recipe for the sauce only gives you enough to coat the chicken. If you want extra sauce (I know I did), I suggest doubling the recipe. I have posted the revised version below with a link to the original recipe. Enjoy, Lydia! This one is for you!

Lemon Chicken
adapted from CookAsian
Yields enough for 2-3 people

400g boneless chicken breasts, skin removed (I used 8-10 chicken tenders)
1 Tbsp Chinese rice wine (I used rice wine vinegar)
1 Tbsp honey
2 Tsp fresh (or ground) ginger, grated
4 Tbsp cornstarch, mixed with a little water to make a paste
1 egg, lightly beaten
salt and pepper to season (I used Lawry’s Seasoning Salt and pepper)
Oil for deep frying (I used canola/vegetable oil blend)

In pan for sauce:
1 Tbsp Vegetable Oil

In a liquid, 2-cup measuring cup (I suggest doubling the sauce if you want extra):
1/2 Cup Chinese stock or chicken stock (I used chicken broth)
2 Tbsp lemon juice
1/6 cup (or 2 Tbsp + 1tsp) caster (or granulated) sugar
1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tsp grated lemon peel
2-3 Drops yellow food coloring (optional; I didn’t add this)

-Slices of Lemon to garnish

Wash and dry the chicken breasts, and cut into chunks. Place the chicken in a shallow dish (I used a pie plate), and add the Chinese rice wine (or rice wine vinegar), honey, and grated ginger. Leave to marinate for 30 minutes. (I suggest preparing the rice at this point.)

Place the beaten egg and 4Tbsp cornstarch paste into a bowl, and mix well. Remove the chicken from the marinade, and add to the bowl. Stir to ensure all the chicken pieces are coated with the batter. (I added the paste to the marinade instead, and it worked out fine.)

Heat the oil for deep frying in a wok or large pan and add the chicken pieces (Make sure you move the chicken around when first introduced to the oil because they tend to stick!). Fry until golden brown. Remove the chicken from the wok and drain on paper towels. (You could also bake the chicken!)

Heat the vegetable oil in a saucepan or wok until hot (I drained out the oil from frying, leaving 1 Tbsp of oil and used the skillet to make the sauce). Reduce the heat slightly. Add the cornstarch, lemon juice, caster (or granulated) sugar, soy sauce, stock and lemon rind. Stir well. Bring to the boil and stir until the sauce is smooth. Add the yellow food coloring (optional)

Place the chicken pieces on a plate, and pour a little of the sauce over the chicken. Garnish with thin slices of lemon and serve. (I placed the chicken back in the skillet with the sauce instead.)

Copyright – Memoria James – http://www.mangiodasola.com

Sweet & Sour Chicken

I was in the mood for Chinese food on Labor Day. Not burgers. Not BBQ. Just Chinese food. I think most Southerners would find that sacrilegious, but since I live alone, I can basically do what I want without anyone knowing…well, except for anyone who reads my blog :).

Anyway, I defrosted a package of already cut-up chicken breasts and decided to make Sweet & Sour Chicken. While I was in the mood for this dish, I wasn’t in the mood to cook, especially something that requires frying chicken in oil. I’m not very crazy about fried food. I rarely crave it with the exception of Chinese food and french fries. I guess it’s because I don’t feel like the food is fried in Chinese dishes compared to the salient, fried taste I feel on my tongue when I eat fried chicken or fried mozzarella, for instance. I would guess that the use of cornstarch in lieu of flour lends to that “doesn’t-taste-fried” feeling.

I have made this dish before using the same recipe from My Kitchen Café. In fact, this recipe is one of her most popular recipes on her site. I made the dish with Jasmine rice. The rice did not come out as fluffy as regular, white rice, but it was still good. I should have cut up the chicken pieces a bit more instead of just using them straight out of the package, but their sizes did not affect the yummy flavor of this dish.

Above and below: One of two beautiful pairs of chopsticks my girlfriend brought from Korea when she was in the military. I still haven’t used the other pair (not pictured); I hope to preserve it in its unused state forever.
Yes, the wrapper is still on the top end of the sticks. I’ve used these sticks for years without taking it off. 🙂

I love this dish. I may not like frying the chicken, but I love the fact that I don’t have to drive out for substandard Chinese food because this city is not known for good Chinese restaurants. Note: if you like the sauce, I suggest making a double amount, just in case. I halved this recipe, so I used the regular amount and divided it into two (one on top of the chicken before placing it in the oven; other half on the side).

Tip : I suggest making the sauce first. You could also make the sauce ahead of time, and prepare the chicken around 45 mins to 1 hour before dinnertime. Enjoy!

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil (or any other neutral oil)

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sweet & Sour Sauce:

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes (I do this only once). If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Copyright – Memoria James – http://www.mangiodasola.com

Orange Chicken

Orange Chicken

Please click here for an updated post on this same recipe. The photos are much more appetizing.

Orange Chicken
I was craving Chinese food, specifically Orange Chicken. I’ve been trying to save money, so I opted to make this dish myself instead of going out to a restaurant. Fortunately, I had every ingredient. This dish tasted even better hours later. You should definitely make this. Just allow time to fry up the chicken bits; that part took the longest.


Orange Chicken
Orange Chicken
from Blog Chef
Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour or cornstarch
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying; I used vegetable or canola oil, but peanut oil is the best 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
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.

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