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| Recipes: China |
| Chicken in Orange Sauce 4 large oranges 1/2 cup sugar 2 tablespoons red-wine vinegar 1 can reduced-sodium chicken broth (14.5 ounce) 4 chicken legs (2 & 3/4 pounds), split at the joint, skin removed, trimmed of fat 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt, or to taste Freshly ground pepper to taste Scrub 1 orange and use a vegetable peeler to remove zest from half of it. Cut the zest into thin julienne strips. Squeeze the oranges to yield 2 cups juice. Bring a small saucepan of water to a boil. Drop in the orange zest and boil for 5 minutes. Drain and rinse under cold water. Combine sugar and vinegar in a 12-inch skillet. Place over medium heat and cook, uncovered, swirling the pan but not stirring, until the sugar melts and turns a deep amber color, 6 to 8 minutes. Stir in broth, the orange juice and zest. (The caramel may harden but don't worry--it will liquefy as it heats.) Bring to a boil over medium-high heat and cook until the sauce is dark, glossy and lightly coats a spoon, 30 to 35 minutes. It should be reduced to a little more than 1 cup. Meanwhile, preheat oven to 375 degrees. Coat a large baking dish with cooking spray. Rub chicken with oil and season with salt and pepper. Place in the prepared baking dish and bake for 35 minutes. Pour the hot sauce over the chicken and turn to coat well. Bake until chicken is cooked through, 10 to 15 minutes more. Serve the chicken with sauce and orange zest spooned on top. Makes 4 servings Source: "Eating Well Spring 2004" |
| Fortune Cookies 3/4 cup butter or margarine, room temperature 2 cup sugar 1 tsp. vanilla extract 3 eggs 1 cup all-purpose flour 60 fortunes Beat together butter and sugar until fluffy. Add vanilla. Then add eggs, one at a time, beating well after adding each. Add flour and beat thoroughly. Heat the oven to 375F. Drop rounded teaspoons of dough at least 2" apart onto greased and floured baking sheets. Bake for 20 minutes and remove. With a wide spatula, loosen each cookie from the sheet. Place a folded fortune on each cookie. Gently fold the cookies in half with the fortune inside. Pinch edges together, then twist in the center. Makes 60. Note: While putting a fortune inside each cookie, keep the sheet warm. Thiswill make cookies easier to work with. |
| Egg Drop Soup 4 cups Chicken Stock, plus 2 tablespoons 1/2 teaspoon Ginger, grated 1 tablespoon Soy Sauce 1 tablespoon Cornstarch 2 Eggs, lightly beaten 2 Green Onion, chopped including ends Salt and Pepper to taste Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately |