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Steamed Orange Chicken with Bok Choy
A Steamed Orange Chicken, built on a slow, honest base, and served with Bok Choy.
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Garlic Orange Chicken over Jasmine Rice
Deeply satisfying Orange Chicken over Jasmine Rice, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb orange chicken
- 1/4 cup soy sauce
- 2 tbsp garlic
- 1 cup fresh ginger
- 3 cloves scallions
- 1 tsp toasted sesame oil
- 1/2 cup Shaoxing wine
- to taste good finishing oil
Method
Step by step
- Pat the orange chicken dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the orange chicken, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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