Chicken with Fresh Orange Peel and Hot Red Peppers (Ju-zi-pi Ji) - Mike Sobol Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 chicken breast (about half a pound when boned)
the peel of one thin skinned Valencia type orange
1 - 2 dried red chili peppers (or fewer to taste) - can substitute a small amount of hot chili sauce (Sambal Oelek) for dried chili peppers
Marinade:
2 tsps. rice wine vinegar or dry sherry
2 tsps. soy sauce
1 tsp. salt
1 slice fresh ginger
4 - 6 green onions (optional)
Seasonings:
2 tbsps. fresh orange juice
1 tbsp. sugar
1 tbsp soy sauce
1 tsp. vinegar
1 tsp sesame oil (optional)
4 tbsps. vegetable oil ( for stir frying)
|
|
Directions: |
Directions:Prepare: Bone the chicken if necessary and cut it into bite sized pieces. Mix marinate ingredients together and marinate chicken for 20 minutes. Wash the orange well and dry it. Using a sharp knife or peeler cut off thin slices of peel about an inch by and inch or slightly larger. Avoid cutting the white pulp as much as possible.Cut off the ends of the dried peppers and shake out and discard the seeds. This is very important as the seeds will make the dish too spicy. Slice the ginger into slivers. Chop the green onion into one inch pieces if using. Squeeze 2 tablespoons of juice from the peeled orange into a small bowl and add the remaining seasonings. To Cook: in a well ventilated area - an open kitchen window in addition to the fan is best. Heat 4 tablespoons vegetable oil in a wok or large frying pan until very hot. Add orange peels and stir fry over high heat until they start to char at the edges. Then add the dried red peppers (but not the seeds). cook until the peppers turn black and the peels are a deep brown. remove the peppers and the peel from the pan with a slotted spoon. Be careful not to inhale the air over the wok as it will contain hot pepper smoke that will cause you to choke. To the remaining oil, add the chicken pieces and cook over medium heat until the chicken turns white. Then add the ginger and onion pieces (if using) and re add the orange peels and red peppers. Finally add in the seasoning mix and stir over medium or low heat for 2 to 3 minutes, or until the liquid has thickened. Check for salt and remove to a serving dish. Just before serving sprinkle a few drops of sesame oil over the top of the dish (if using). Serve hot with rice and a vegetable stir fry. Depending on the sides this makes enough for two hungry people or three small servings. I often double this recipe but do not double the number of chili peppers |
|
Number Of
Servings: |
Number Of
Servings:2 |
Personal
Notes: |
Personal
Notes: Valencia type oranges grow in the Valencia area of Spain. Any eating orange will do for this dish. This dish can be very hot depending on the peppers and the charred orange peels add a smoky flavor. If you omit both of these you end up with chicken in a somewhat sweet orange sauce suitable for children and those who do not enjoy spice. I used make it this way when Andre was small and after I had taken his serving out I added little bit of hot chili sauce (Sambal Oelek) for Jim and me. I also usually double the seasonings to make more sauce as we like the sauce over rice. A half teaspoon cornstarch can be used to thicken the sauce. Orange juice concentrate can be used instead of fresh orange juice. To make gluten free use gluten free soy sauce.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chicken with Fresh Orange Peel and Hot Red Peppers (Ju-zi-pi Ji) - Mike Sobol is from