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Chicken and Orange Juice

Submitted By: Hiba - Iraq

Chinese Cuisine

This recipe is originally from Chinese cuisine but with few differences. The original one is made from Beijing ducks instead of chickens. In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and eating.

TIMING

• PREP TIME : [10] Min
• COOK TIME : [60] Min
• READY IN : [70] Min

SERVES : [ 4 ] People

INGREDIENTS

• 1 whole chicken, cut into serving pieces and skin removed
• 750 ml of orange juice
• 1 cups of coriander, chopped
• 3 small garlic clove, crushed
• 2 tablespoon Cornstarch
• Olive oil, for frying

PREPARATION

1. Heat olive oil in a deep pot over medium-high heat. While the oil heats up place chicken pieces and cook until golden brown then take chicken out and set aside.
2. Add coriander and garlic to the frying pot stirring well. Add chicken pieces and orange juice to the pot, stir and cook over high heat for 3 minutes.
3. Reduce the heat to medium, cover the pot and leave to cook for 30 minutes.
4. After 30 minutes take out 1 cup of orange broth and cool it down. Dissolve the cornstarch into orange broth and add again to the cooking pot.
5. Leave for 15 minutes until the meal is thick and serve with rice or bread.

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