Wuchow Chicken Mandarin

An adaptation of a traditional Chinese dish, Wuchow Chicken Mandarin may be served with steamed rice and Bean Sprout Salad for a delicious supper or lunch.

1 X 3}f lb. chicken, cut into serving pieces

2 oz. seasoned flour, made with

2 oz. flour,

2 teaspoon salt,

1 teaspoon black pepper,

2 teaspoon paprika and

½ teaspoon monosodium glutamate (optional)

3 fl. oz. peanut oil

3 spring onions , trimmed and chopped

1 large green pepper, white pith removed, seeded and chopped

1 garlic clove, crushed

10 oz. canned mandarin oranges, drained and with

4 fl. oz. of the juice reserved

4 fl. oz. chicken stock

3 tablespoons medium sherry

2 tablespoons soy sauce

2 teaspoons white wine vinegar

1 teaspoon dry mustard

2 teaspoons cornflour mixed to a paste with

1 tablespoon water

Coat the chicken pieces in the seasoned flour, shaking off any excess.

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the chicken pieces and fry, turning occasionally with tongs, for 8 to 12 minutes or until the pieces are evenly browned. Using the tongs, remove the pieces from the casserole and set them aside.

Add the spring onions , green pepper and garlic to the casserole and fry them, stirring occasionally, for 8 minutes.

Meanwhile, preheat the oven to moderate 350T (Gas Mark 4, 180°C).

In a medium-sized mixing bowl, com-bine the reserved orange juice, stock, sherry, soy sauce, vinegar and mustard. Add the mixture to the casserole and stir well to blend. Bring the liquid to the boil, return the chicken pieces to the casserole and stir well to coat them with the liquid. Cover the casserole and place it in the oven. Cook the chicken mixture, stirring and coating the pieces occasionally, for 30 minutes or until the chicken legs are tender when pierced with the point of a sharp knife.

Remove the casserole from the oven and, using tongs, transfer the chicken pieces to a warmed serving plate. Place the casserole over moderate heat and bring the liquid to the boil. Stir in the cornflour mixture and cook, stirring constantly, until the sauce is thick and translucent. Stir in the mandarin oranges and cook the mixture for a further 3 minutes.

Remove the casserole from the heat and pour the sauce over the chicken pieces. Serve at once.

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