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ISO Fine Cooking Orange Chicken w/ Scallions

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Monique  Send Monique a private message!



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Posted on Sunday, April 06, 2008 - 05:48 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Nov 07 I think..I would like to try that recipe..does anyone have it?:) thank you...

Monique Quebec Zone 5
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Suzyqt1968  Send Suzyqt1968 a private message!



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Posted on Sunday, April 06, 2008 - 05:55 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

How about here? :-) Sure does look yummy.

http://www.taunton.com/finecooking/recipes/orange-chicken-scallions.aspx?nt erms=50242,52366&ac=ts&ra=fp

Suzyqt1968 - Washington, Zone "7-8"
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Posted on Sunday, April 06, 2008 - 05:56 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh dear..looks like I didn't look very far on the page. No recipe just a tantalizing pic!! lol

Suzyqt1968 - Washington, Zone "7-8"
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Monique  Send Monique a private message!



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Posted on Sunday, April 06, 2008 - 06:21 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I know Suzy!! And I have tried before..:(

Thanks so much for trying though!!

Monique Quebec Zone 5
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Suzyqt1968  Send Suzyqt1968 a private message!



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Posted on Sunday, April 06, 2008 - 06:26 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

How about this one. Fine Cooking isn't cited, but it might make a nice substitute until you can get the real thing. (Scroll down to the third recipe.)


http://hutchinsonleader.com/node/5988

Suzyqt1968 - Washington, Zone "7-8"
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Posted on Sunday, April 06, 2008 - 06:27 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

It's the same pic even! Bad man not citing his source. But maybe your gain :-)

Suzyqt1968 - Washington, Zone "7-8"
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Monique  Send Monique a private message!



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Posted on Sunday, April 06, 2008 - 06:29 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Still ISO..I do appreciate your help though..EGULLET raves about it!!

Monique Quebec Zone 5
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Dishesdone  Send Dishesdone a private message!



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Posted on Sunday, April 06, 2008 - 06:30 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Monique, I have that issue. I will scan it, and try to copy and paste here. Give me a few minutes!

Dishesdone - New York, Zone "7"
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Posted on Sunday, April 06, 2008 - 06:44 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

here it is ...
Orange Chicken with Scallions
Fine Cooking Magazine October/November 2007
Serves two to three

1 large navel orange
1 Tbs. soy sauce
1 Tbs. rice vinegar
2 tsp. light brown sugar
1/8 tsp. crushed red pepper flakes
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3/4 tsp. kosher salt
2 large egg whites
1/3 cup cornstarch
3 to 4 Tbs. canola or peanut oil
4 scallions, trimmed and thinly sliced (keep whites and greens separate)


Using a vegetable peeler, shave the zest from the orange in long, wide strips. If necessary, remove any large patches of bitter white pith from the zest strips with a paring knife. Juice the orange into a small bowl and mix with the soy sauce, rice vinegar, brown sugar, and red pepper flakes.

Sprinkle the chicken with 1/2 tsp. of the salt. In a mini chopper or food processor, process the egg whites, corn-starch, and the remaining 1/4 salt until smooth. In a medium bowl, toss the chicken with the cornstarch batter.

Heat 2 Tbs. of the oil in a 12-inch non-stick skillet or large stir-fry pan over medium-high heat until shimmering hot. Using tongs, transfer about half the chicken to the pan. Reduce the heat to medium and cook, flipping every minute or so, until the chicken browns and crisps all over and is firm to the touch, 3 to 4 minutes. With clean tongs, transfer to a paper-towel-lined plate. Add the remaining 1 Tbs. oil to the skillet (or 2 Tbs. oil if the pan seems very dry) and repeat the cooking process with the remaining chicken; transfer to the plate.

Put the orange zest strips in the skillet and cook, stirring, until they darken in spots, 15 to 30 seconds. Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through—check by cutting into a thicker piece - 1 to 2 minutes. If the chicken isn't cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens.

Dishesdone - New York, Zone "7"
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Posted on Sunday, April 06, 2008 - 06:46 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

same as the one Suzy posted.

Dishesdone - New York, Zone "7"
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Monique  Send Monique a private message!



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Posted on Sunday, April 06, 2008 - 07:06 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Thank You Girls!! I didn't even give Suzy's a chance!!I saw the pork pic..and never scrolled down..:(

I am bad that way..I apologize!!

I am sorry..and thank you both again..This recipe gets raves..This week here I hope!

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Monique Quebec Zone 5
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Suzyqt1968  Send Suzyqt1968 a private message!



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Posted on Sunday, April 06, 2008 - 07:20 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

((((((((((Monique))))) Hope you reward us with a pretty pic when you make it. It certainly sounds delish.

Suzyqt1968 - Washington, Zone "7-8"
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Posted on Sunday, April 06, 2008 - 07:24 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Suzyqt1968 wrote on Sunday, April 06, 2008 - 07:20 pm:

((((((((((Monique)))))



Thanks for forgiving me:)

Monique Quebec Zone 5
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Suzyqt1968  Send Suzyqt1968 a private message!



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Posted on Sunday, April 06, 2008 - 07:32 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

Oh you silly girl! Nothing to forgive. At least we now know for sure where the person got the recipe!

Suzyqt1968 - Washington, Zone "7-8"
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Posted on Sunday, April 06, 2008 - 09:28 pm EST :   Last Buddysize PhotosCopy highlighted text to new message Edit Post Delete Post Print Post

I'm looking forward to you making it, Monique! and I bet yours will look even better than the one in the picture :)

Dishesdone - New York, Zone "7"

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