![]() ![]() Used regular dry sherry and pepper flakes instead of cayenne. ![]() it lacked punch in my opinion, although my husband thought it was lovely. i think next time i'll make it with shrimp and some extra cayenne. i, too, found the sauce too thick, so i added some water to thin it out. The store was out of snowpea pods, so i substituted broccoli florets, but everything else was according to recipe. I spiced it up a notch and the sweet/spicy flavor combination worked well. Tasty tasty! the tangerine gives this dish a really nice flavor. A nice alternative to the standard fried version at restaurants. Only suggestion would be to double the vegetable amounts, would have liked more of them. Make sure to chop the chicken into small chunks for stir-frying. We substitued orange peel for tangerine peel in a pinch, still tasted good. Saved a lot of work not having to juice tangerines. I also used Odwalla juice as someone else suggested, as tangerines are really expensive right now. We like lots of sauce with our rice, and this was really tasty. I doubled the amount of vegetables, as another reviewer suggested, but also doubled the sauce amount. Okay, so maybe it's my changes that caused this to turn out so poorly-so let this review serve as warning: do NOT use a wok instead of a pan, and do NOT substitute cognac for sherry (I know, I know, I discovered last minute I was OUT)-resulted in a poor dish that called for a lot of prep work. "Like kissing your sister," my husband says. This is good, but nothing really special. YUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYMUYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYUMYMUMYUMYUMYUMYUMYUNYUMYUMYUMYMUYNUYMU YUMYUMYUMYMUYMUYUMYUMYUMYUMyummy!!!!:)ĭELICIOUS i loved it SO much, and would make it again! I made this for my daughters birthday party and it was enjoyed by all!! Next time I would use just a touch more cayenne. I also threw in some left over steamed broccoli, which my husband said made the dish. I made two changes based on ingredients on hand - used clementines instead of tangerines and half tsp of ground ginger for the fresh. This was a great recipe for the post-holiday season. ![]() The only redeaming factor is that it is a quick and easy recipe. I used broccoli instead of snow peas and also added baby ears of corn. It was pretty bland so I added more soy and more cayenne to kick it up but it was still only a so-so recipe. Not sure where the "sweet and sour" comes into this recipe. My only thought is that maybe I did not drain the marinade sufficiently prior to sauteing the chicken. I increased the spice using red pepper flakes. After I had made it as prepared, and found it to be very bland, I added two more cloves of garlic, and another teaspoon of fresh ginger. The dishes are done, and I am still wondering why this dish had no body. Cut into fine shreds and add while simmering the chicken.I am hitting the delete button on this one. * 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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