HAVENT TRIED
1. Wearing gloves, slice the dried chiles open with a sharp knife anddiscard the seeds. Mince and place in a small bowl of hot water. Set aside.
2. Zest the oranges and place in a small bowl. Set aside.
3. Mince the garlic and the ginger root and place together in a bowl. Setaside.
4. Juice the oranges and pour into a large bowl. Mix with the rest of theingredients for the orange sauce. Set aside.
5. Cut up the chicken meat.
6. Mix the batter.
7. Dip the chicken pieces into the batter and set on a platter.
8. Add 1 cup of lard, refined coconut oil or beef tallow to a Dutch oven orstock pot. (If you want to speed the process, you can use 2 cups of lard and2 pots. What takes the longest with this recipe is frying the chicken.)
9. Heat up the lard, coconut oil or tallow to about 300 degrees. If youdon?t have a thermometer, you can just heat it until it bubbles (but don?tlet it smoke).
10. Carefully drop the chicken pieces into the oil. Do not crowd. Fry them afew minutes on each side, until golden brown. Transfer them onto a platelined with paper towels and add a little sea salt.
11. In a wok, Dutch oven or large skillet, melt 2 tablespoons of lard,tallow, or refined coconut oil on medium heat.
12. Add the minced garlic and ginger and stir-fry.
13. Drain the dried red chilies of water and add to the pan, stirring.
14. Stir in the minced orange zest.
15. Add the orange sauce mixture. Turn up the heat and bring to a boil,continuing to stir until the liquid reduces and the sauce thickens.
16. Incorporate the fried chicken.
17. Serve on a plate alongside brown rice and vegetables.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 151 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 6.3mg Potassium: 74.7mg Carbohydrates: 39.4g Fiber: <1g Sugar: 26g Protein: <1g
Web Page:http://www.cheeseslave.com/2009/11/28/chinese-mandarin-orange-chicken/
Author Note: This recipe is different from most recipes you?ll find forChinese Orange Chicken. I used a healthy, traditional fat ? lard. Unlikewhat you read in books like The China Study, lard, or pig fat, hastraditionally been used in China for thousands of years (Source). I alsoused a traditional, unrefined sweetener ? honey. And I used whole grainsprouted flour instead of refined white flour.
Author Note: If you can?t find lard, beef tallow would also be very good inthis recipe. See my resources page for sources of tallow. If you use coconutoil, make sure it is the flavorless, refined, expeller-pressed variety.Otherwise the taste of coconut will be too strong. Also, make sure your lardor tallow is from a good source (don?t buy the partially-hydrogenated lardat the grocery store).
Author Note: I think you can use any oranges for this recipe, but the moreflavorful your oranges, the better this sauce will taste. Grocery storeoranges lack flavor. They taste more like water than orange. I recommendusing only organic oranges because you need to use the skin for zest. Nomatter how much you wash non-organic oranges, you can?t get that yucky tasteof pesticides out of orange zest.
Author Note: I say 1-5 red chiles because it depends on how spicy you likeyour food. If you don?t like anything spicy, you can use as little as 1/2 ofa chile, or even omit them altogether. If you like moderately spicy, use 1or 2. If you like spicy, use 4 or 5.
Author Note: I served this chicken dish with brown rice (cooked in chickenbroth, to make it more nutrient dense) and steamed baby bok choy. If youdon?t have access to fresh baby bok choy, you could also serve steamedbroccoli or green beans ? or other greens like braised kale, Brusselssprouts, or Chinese mustard greens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (942g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 732 | ||
Calories from Fat: 584 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.9g | 87 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 579.9mg | 178 % | |
Sodium 671.4mg | 23 % | |
Potassium 438.8mg | 12 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 16.3g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 732
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