Thursday, April 24, 2008

Braised Orange Chicken

Braised Orange Chicken

2 tablespoons vegetable oil

4 chicken legs chopped into 4 pieces or 8 chicken thighs (it’s better with bone in)

4 large garlic cloves, smashed

1 inch piece of fresh ginger, smashed

1 medium onion, cut into 8 wedges

Grated zest of 1 orange

1 teaspoon chilli paste with soy bean (I used Sambal Olek)

Braising Liquid

2 teaspoons soy sauce

2 tablespoons dry sherry

1 tablespoon hoisin sauce

¼ cup chicken stock (I used the juice from the orange)


2 teaspoons corn or potato starch

2 teaspoons water

Fresh coriander to garnish.

  1. Heat the oil in a skillet. Add chicken; cook until golden brown on all sides. Add garlic, ginger, onion, orange zest and chilli paste. Cook another 2 minutes.
  2. Transfer chicken and seasonings to heavy medium saucepan.
  3. Pour braising liquid over chicken. Bring to a boil on high heat, cover, and reduce heat to medium-low. Simmer gently for 1 hour, lifting lid occasionally to stir, until chicken is very tender.
  4. Restir thickener, pour into saucepan; stir until thickened.
  5. Garnish with coriander.
This recipe is from A Taste of Chinatown by Joie Warner, published in 1989. Another thrift shop bargain!