Tag Archives: restaurant
Zesty Orange Chicken
Oranges taste great on their own; I hardly know anyone who doesn’t like them. They are a mind-blowing combination with chocolate, second only to mint, and are used extensively in desserts. But never in a million years had I expected to fall head-over-heals in love with oranges in an entrée. I’ve been obsessed with Orange Chicken ever since I tried it some four odd years ago at a Chinese Restaurant.
Like all recipes I’m obsessed with, I tried recreating this sweet and sour concoction with a hint (subjective) of spice last weekend. After some experimentation, I got the flavor profile I was looking for; in retrospect, I should have left out a few ingredients that gave the dish some outlandish undertones, a clashing after-taste, if you may. The recipe below doesn’t include those ingredients so you should be able to enjoy a mouth-watering Orange Chicken. I strongly recommend serving this gravy with Chinese Fried Rice (leave me a comment if you want me to post a recipe).
- ½ kg chicken (cut into one-inch cubes)
- ½ cup + ½ cup fresh orange juice (I used navel oranges)
- ½ tbsp lemon juice
- 1 tbsp fresh orange zest
- 5 cloves of garlic (finely chopped)
- 1” cube of ginger (finely chopped)
- 2 tbsp soy sauce
- 1 tbsp chili sauce
- 1 tbsp white vinegar
- I tsp Worcestershire sauce
- ¼ tsp white pepper powder
- ½ tsp chili flakes (optional)
- ½ tsp black pepper powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp chicken powder
- 1 tbsp corn flour
- 5-7 dried red chilies (optional – I used African bird’s eye chili)
- 1 tbsp peanuts (salted and roasted)
- 2-3 spring onion stalks (one-inch pieces)
- ½ green bell pepper (medium sized – cut into cubes)
- 1 onion (medium sized – cut into cubes)
- ¼ tsp MSG (a.k.a. ajino moto)
- 3 tbsp sesame oil
- Pinch of salt (optional)
- 2 tsp honey (optional)
- Mix chicken, black pepper and corn flour and set it aside
- Heat sesame oil in a pan and add in garlic and ginger
- After a minute or so, add chicken to the pan and cook for 3-4 minutes
- Mix in chili flakes, onion powder, garlic powder, MSG, and white pepper and let it sit for a minute
- Add in ½ cup orange juice and lemon juice and let it cook for 2 minutes
- Add soy sauce, chili sauce and vinegar to the chicken and cook on high flame
- Once the sauces have dried out a bit, add in peanuts, dried chilies and the remaining ½ cup orange juice to it
- When the juice evaporates again, add in Worcestershire sauce, chicken powder, green peppers, onions and the spring onion
- At this point, taste the chicken and see if you need salt (as the sauces used are already salty) or honey (if you feel the chicken is a bit on the sour side – mainly because of the oranges used)
- Give the chicken a good mix and turn off the flame
- Take out in a serving bowl and garnish with some fresh orange zest
Serve without waiting another second – make sure you have the Fried Rice ready beforehand. Any comments and suggestions are always welcome.
Weekly Photo Challenge: Names
For those of us who find solace in fiction, Sherlock Holmes is a very familiar name. I was pleasantly surprised to find a restaurant named after him in the heart of London. Absolutely beautiful!
Chow Down Some Chicken Chow Mein
We all love Chinese food and more often than not, rely on restaurants to satisfy our cravings. If I talk about myself, my Chinese experience is never complete without a serving of Chicken Chow Mein; it’s a no-brainer that this is one of the first things I order. This is also one of those things that most restaurants don’t get right.
My wife makes a mean Chow Mein which is universally loved by everyone in our family. If you talk about authenticity, this is a Pakistan-ized version similar to what’s served in restaurants across the country. I often hear people complaining why they are unable to prepare restaurant-style Chow Mein at home; well, here’s her secret. She cooks everything separately and assembles the Chow Mein towards the end; this not only keeps everything from turning into mush, but also gives a distinct flavour profile in every bite.
On those lazy nights when you don’t feel like going out or ordering in, what more could you want than a plate of piping hot stir-fried noodles? So here’s how you can prepare some in the confines of your own kitchen.
Prep Time: 35 mins
Serves: 3-4 people
- 300 grams egg noodles (or rice noodles, depending on your preference)
- 150 grams boneless chicken (cut into 1 cm thin strips)
- 2 medium-sized carrots (thin 1-inch julienne cut)
- ½ green bell pepper (julienne cut – if red and yellow bell peppers aren’t available, use 1 green bell pepper)
- ¼ red bell pepper (julienne cut)
- ¼ yellow bell pepper (julienne cut)
- 125 gm cabbage (thinly sliced)
- 2 spring onions (one inch pieces)
- 1 medium onion (thickly sliced)
- 6-7 garlic cloves (crushed)
- 4 tablespoon sesame oil (use vegetable oil if sesame is not available)
- 6 tablespoon soy sauce with honey-like consistency (if using the watery version, double the quantity)
- 6-8 tablespoon chili sauce (to taste)
- 2+1 teaspoon salt (2 teaspoon salt required while boiling noodles)
- ¼ teaspoon red chili flakes
- ¾ teaspoon black pepper
- ½ teaspoon white vinegar
- ½ teaspoon chinese salt (Ajino Moto or MSG – optional)
- A pinch of sesame seeds (for garnish)
- Set aside all ingredients before starting to work on this recipe
- Boil noodles as per the instructions on the box; add two teaspoon salt during the process
- Drain the water and let the noodles cool
- In a wok, stir fry all the bell peppers in ½ teaspoon sesame oil for two minutes; take it out in a bowl once done
- Next, stir fry the cabbage in ½ teaspoon sesame oil for two minutes; set it aside once done
- Stir fry the thickly sliced onion in ½ teaspoon sesame oil for two minutes; set it aside once done
- Stir fry the carrots in ½ teaspoon sesame oil for two minutes; set it aside once done
- In a sauce pan, add all the remaining sesame oil along with soy sauce, chili sauce, black pepper, chinese salt, salt, chili flakes, and half of the garlic; cook for 3 minutes till the consistency is thick
- Once all vegetables have been separately stir-fried, add half of the remaining sesame oil and the garlic in a wok
- After a minute, add the chicken and cook for 4-5 mins (or till the chicken is tender) with the lid on
- Add in the noodles to the chicken and stir-fry for 2 minutes
- Add in the stir fried vegetables one by one and mix well
- Add the sauce to the noodles and cook for 2 minutes
- Finally, add in the spring onions and turn the heat off
- Garnish with sesame seeds and serve immediately!
Ciao (or should I say, Chow?)!
A Sumptuous Liwan-ese Iftaar At Al Ghurair Rayhaan: Photo-blog
For someone who’s fasting during Ramadan, Iftaar is a special moment, and what makes it more special is the company of some new-found friends over a spectacular culinary experience. I was graciously invited to a bloggers’ Iftaar at Liwan, one of several restaurants at Al Ghurair Rayhaan by Rotana, and I almost didn’t go before actually deciding to; turns out, it was a good decision.
Even though this is a photo-blog, not a restaurant review, I will not hesitate to mention that the tantalizing dessert selection is by far the best around.
Let the feast for the eyes begin!