Sophie turned me on to a variation of this recipe. With her strong dislike of anise, she substituted fresh orange rind instead of anise and made me a delicious orange chicken. She served it over rice and added additional toppings including chopped peanuts, chopped green onions, and cilantro.
I later tried to recreate the chicken dish and on both occasions managed to deviate even further from the original recipe like a game of telephone. To be fair though, I never read the original recipe and mainly worked from a vague recollection of Sophie's orange chicken affair.
The first attempt led to a very saucy version of the orange chicken Sophie made. This time, I served it over wild rice with vegetables and salad. It was nice to cut the chicken and toss the rice and vegetables in the extra sauce. The leftovers tasted like a tasty orange chicken salad. In my second attempt, I omitted the flavor additions entirely and I ended up (by accident) making teriyaki chicken which I ate with a side salad and mashed sweet potatoes. This time there was less sauce and it more tasted like a chicken smothered in a savory brown reduction sauce.
I recommend looking at this recipe as either a recipe to follow or a guide to the endless possibilities of sugar, tamari sauce, and chicken.
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