Yes, you can use regular oranges if you like. Your nose will tell you you’re on the right track as you throw the rind into the hot pan with the chili and ginger…Ĭan you use oranges instead of tangerines? If you’re not much of a citrus rind lover, just mince it, that way you won’t bite into any big chunks. You don’t want any of the white pith, which is bitter, just the colored part. You can also use a citrus zester to create very fine ribbons of zest. Use a vegetable peeler to remove the zest from the tangerine (or orange) and then slice it into fine julienne. The fresh tangerine zest is critical to the citrus flavor, so don’t skimp. You can leave out the hot pepper if you aren’t fond of heat, or if you’re cooking for kids. I prefer fresh, but sometimes my supermarket doesn’t have them, so dried are fine. I like the spicy/sweet dynamic in this dish so I use dried or fresh hot peppers, seeds and all. ![]() Most importantly, I get to have it nice and spicy, just the way I like it. I get to use my preferred chicken, I use fresh squeezed tangerine juice, I keep all the veggies nice and crunchy, and I put it all over black rice, which is so nutritious and has such great flavor. I’m so glad I made my own version because, to be honest, mine is even better. Tangerine chicken is just about my favorite stir fry recipe.īut up until now I’ve only been able to enjoy it in restaurants. ![]() My Spicy Tangerine Chicken with Black Rice is an authentic Chinese stir fry recipe with fabulous from-your-favorite-restaurant flavor, and the black “forbidden” rice makes it extra special!
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