Orange you glad it's not Chicken
Chinese · Entreé ·
Difficulty: Expert · Rating: ★★★★★ ·
Prep: 180 min · Makes: 6 Servings
Source: Recipezaar, who took it from somewhere else
Ingredients
- 1.5 Cup Water
- 1 Cup Brown Sugar (packed)
- 1/3 Cup Rice vinegar
- 2.5 Tbsp Soy sauce
- 0.5 Cup Orange juice, freshly squeezed
- 2 Tbsp Orange peel
- 1.5 Tbsp Winter bamboo, or water chesnuts
- 1 Cloves Garlic
- 2 Scallions / Green onions
- 0.5 Chinese red pepper
- 2 Tbsp Cornstarch
- 1 Box Quorn Naked Cutlets
- 1 Egg
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1.5 Cup Flour
- 3 Cup Vegetable Oil
- 4-6 Cup Rice (White, medium grain)
- 0.5 Tsp Ginger
Preparation
- This recipe breaks down into three basic steps:<br />rn- make the sauce<br />rn- marinate the Quorn<br />rn- cook the quorn and sauce
- Some prep work for the veggies:<br />rn- make the OJ fresh, if possible.<br />rn- thinly slice about 2 Tbsp orange peel (see the picture for details)<br />rn- mince the winter bamboo or water chesnuts<br />rn- mince or grate the ginger and garlic<br />rn- chop (medium-fine) the scallions<br />rn- mince the lower half of the pepper (watch open cuts!)<br />rn- chop the Quorn fillets into bite-size chunks.
- Now, the sauce. Mix all of the following in a saucepan:<br />rn1.5 cups water, brown sugar, rice vinegar, soy sauce, orange juice, orange peels, winter bamboo, ginger, garlic, green onions, and pepper.<br />rn<br />rnPut the mixture over medium-high heat, and bring to a boil, stirring well.
- Once the sauce reaches a boil, pull it off the heat, and set it aside to cool for a 5 minutes or so.
- Now, take 1 cup of the sauce and pour it into a shallow container or plastic bag with all of the Quorn chunks. Seal, and put in the refrigerator for a couple of hours (2-3 if possible). <br />rn<br />rnLeave the rest of the sauce covered, and go read a book or something.
- Ok, you're back several hours later, and ready to get going. Let's set up for finishing the meal. You'll be done in about 30 minutes. So, start with the following:<br />rn- Start cooking the rice. It should be done about the same time you are.<br />rn- Heat up the vegetable oil in a wok or deep fryer to about 350-375º.<br />rn- Pull the sauce out from wherever, and get it ready to go on the stove.<br />rn- In two bowls, add the follwing:<br />rn - bowl 1: 3/4 cup flour<br />rn - bowl 2: 1 cup flour, 1 egg, and 1 cup ice water. Mix until reasonably well blended. (A little lumpy is ok)<br />rn- In a cup, whisk together the 2 tbsp cornstarch and 3 tbsp warm water.<br />rn- Drain the marinade off the quorn chunks.
- When the oil is hot, it's time to start frying.<br />rnFirst, dip the Quorn chunks into bowl 1 (flour), and coat them.<br />rnThen, dip them completely in the batter, pull back out, and drop into the deep-frying oil.<br />rnFry them until golden-brown (4 min or so). A skimmer helps a lot for getting the bits of batter drippings out.<br />rn
- Repeat the batter and deep frying for all of your Quorn.<br />rnTowards the end of frying, heat up the sauce you'd set aside. When it's starting to steam a bit, add the whisked corstarch and water, and stir.<br />rnWhen it starts to thicken, turn off the heat.
- When all of the Quorn chunks are fried, combine the chunks with all of the sauce, and mix it well. Serve with the rice and enjoy!<br />rn<br />rnThis is my favorite dish of everything I've ever cooked.
