Friday, August 31, 2012

I think I've ruined Chinese take-out for myself

Kung Pao Chicken
I used my recipe found here . Somehow, it seemed even better this time around.  My little sister gave it a 9/10 ... the deduction becuase she found it a bit on the spicy side for her taste.
Orange Chicken ( Sauteed, not Fried)
I chose to recreate the classic "orange chicken" without frying the chicken in fat. Instead I quickly sauteed it, then simmered it in my homemade sauce. 
The sauce is similar to the kung pao sauce used above. However it differs in that I added orange zest and fresh squeezed orange juice. As the sauce and chicken simmer together the flavor not only intensifies but the chicken absorbs the flavor.
My little sister gave this one a 10/10. 
I officially cannot enjoy either of the above meals from a restaurant any longer -- i tried. But I always say homemade is much better than restaurant food becuase I control the ingredients, the quality and the methods. 

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