Orange Chicken

Made with chile paste and orange juice, this recipe for Orange Chicken is great for busy weeknights. For a more traditional Chinese Orange Chicken recipe use Red Chilies also while making.

What you need-

* 2 tbsp. Chinese rice wine or dry sherry
* 1 tbsp. cornstarch
* 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
* Marinade


Sauce-
1/4 tsp.chile paste
* 1 clove minced garlic
* 1 slice minced ginger
* Oil
* 1/3 cup orange juice
* 2 tbsp. dark soy sauce
* 1 tsp. sesame oil
* 1 tsp. brown sugar



Way To Make-

Place the chicken in a bowl, and add the marinade ingredients to it. Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.Heat some oil in a wok, add garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce. Combine the sauce and the chicken. Stir-fry and serve hot.

If the orange flavor is too tangy, use a combination of orange juice and water to make 1/3 cup.

vegetable MOMOS

MOMOS are a pure rapture for every Chinese Cuisine Lover. Momos are available in different variants, intrinsically differing in their stuffing ingredients. They can be filled with Vegetarian as well as Non-vegetarian stuffing.

Ingredients:

• 2 cups Aida
• 1/2 Cabbage, grated)
• 1/2 tbsp Salt
• 3 medium-sized Onions (chopped)
• 1/2 tsp Ginger paste
• A pinch of Baking Powder

For Chutney

5 Garlic flakes, chopped
• 5 Red Chillies, chopped
• Little amount of Vinegar




Method of Preparation:

Make a fine dough with Maida (Wheat Flour), Water and baking Soda. Leave it overnight. Make small balls and roll them into mid-sized chapattis. Akin samosas, slice the Chapattis into two halves. Prepare the stuffing by mixing grated Cabbage, Onion, Ginger paste and Salt to taste. Stuff the half-cut Chapattis with this mixture and repeat the same for all other rolled balls. Momos can be Steamed or Fried according to taste and liking. To steam one can use the easily available Idli-steamer. For the preparation of Chutney, churn Garlic, Red Chilli and vinegar in a mixer. Serve hot with Chutney and other garnishing for that perfect Taste and aroma.

Baked Chicken Chowmein

Recipe at a Glance:

The recipe results in extremely crisped noodles as available in any Chinese Restaurant but without the added fat as it is baked. Each serving includes: Calories 358, 43 gm Carbohydrates, 33 gm Protein, 6 gm Fat, 1 gm Saturated Fat, 100 mg Cholesterol, 5 gm Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.


Preparation Time: 15 Min
Baking Time:15 Min



Ingredients:

* 1 lb (500 gm) boneless chicken breast, cut in thin strips
* 1 tablespoon (15 ml) soy sauce
* 1/4 (1 ml) salt
* 1 tablespoon (15 ml) dry sherry
* 1/4 teaspoon (1 ml) white pepper
* 1 tablespoon (15 ml) cornstarch
* 1 lb (500 gm) Chinese-style steamed noodles or cooked thin egg noodles
* 1 1/2 cups (375 ml) Chicken Stock
* 1 tablespoon (15 ml) minced ginger
* 1/2 cup (125 ml) thinly sliced onions
* 3 large dried Chinese mushrooms, soaked and thinly sliced
* 2 cups (500 ml) Chinese flowering chives or green onions, cut in quarters
* 2 teaspoons (10 ml) sesame oil
* 3 cups (750 ml) bean sprouts, tightly packed
* Black pepper to taste

Method Of Preparation:


Mix Chicken and marinade the ingredients- soy sauce, salt, dry sherry, white pepper and cornstarch. Keep them aside. Blanch noodles in large amount of boiling water for 1 minute or as per package instructions. Drain well and cool slightly. Fluff up noodles to allow drying. Spread the dried noodles on a cookie sheet lined with Aluminum Foil.

Broil the noodles for 5 Minutes and ensure that they crisp but not burn. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Remove it from heat, season it with Pepper. Add the Chicken mixture and serve. It serves well for 4.