suri cooks
Mar. 3rd, 2004 08:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lagilmanand for dinner tonight...
Take 1 lb skinless chicken breasts and marinate them in the following:
1/4 c. lemon juice.
1/4 cup orange juice (or lime juice, depending on your preferences)
2. T minced fresh ginger
2 cloves garlic, minced
1/2 t. lemon extract
Marinate for at least two hours in the fridge.
Heat oven to 350 degrees and
Combine:
1/2 cup flour
3 T paprika
2 T ground ginger
1 t. salt
1 t. pepper
(or more or less, depending on your preferences)
Take chicken out, reserve marinade. Dredge the chicken in the flour mixture. Drop into several inches of hot oil and fry until either side is crispy-gold. Place chicken pieces into baking pan and cover with 1/4 c. chicken broth and remaining marinade. Slice a lemon or orange and place slices on top of chicken. Cook for about 20 minutes. Serve hot. Serves two.
The above is a combination/adaption of the Silver Palate Cookbook's "lemon-ginger chicken" and my mom's orange chicken recipe. You can prepare everything up to the deep-fry stage and then refrigerate it until ready to cook, or cook it all and then slice it up for chicken salad the next day. It's all good. We had no leftovers. :-)
Oh, and to go with it we had a Groth 2001 Sauv Blanc, which was _perfect_.
Take 1 lb skinless chicken breasts and marinate them in the following:
1/4 c. lemon juice.
1/4 cup orange juice (or lime juice, depending on your preferences)
2. T minced fresh ginger
2 cloves garlic, minced
1/2 t. lemon extract
Marinate for at least two hours in the fridge.
Heat oven to 350 degrees and
Combine:
1/2 cup flour
3 T paprika
2 T ground ginger
1 t. salt
1 t. pepper
(or more or less, depending on your preferences)
Take chicken out, reserve marinade. Dredge the chicken in the flour mixture. Drop into several inches of hot oil and fry until either side is crispy-gold. Place chicken pieces into baking pan and cover with 1/4 c. chicken broth and remaining marinade. Slice a lemon or orange and place slices on top of chicken. Cook for about 20 minutes. Serve hot. Serves two.
The above is a combination/adaption of the Silver Palate Cookbook's "lemon-ginger chicken" and my mom's orange chicken recipe. You can prepare everything up to the deep-fry stage and then refrigerate it until ready to cook, or cook it all and then slice it up for chicken salad the next day. It's all good. We had no leftovers. :-)
Oh, and to go with it we had a Groth 2001 Sauv Blanc, which was _perfect_.
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no subject
Date: 2004-03-03 08:18 pm (UTC)I still have the pot roast recipe. I'm thinking I'll cook that tomorrow.
Saving this chicken one for company.
no subject
Date: 2004-03-04 05:02 am (UTC)I've got a similar one - "Chicken A La Pat," which is marinating it in a can of orange soda, a crushed clove of garlic, and 1/4 cup woostershire sauce, then bake or poach. Serve with sweet potatoes that have been whipped with orange juice, a pinch of brown sugar, and a touch of bourbon.