We seasoned our chicken a little bit, now we’re going to cornstarch it a little bit. I’ve got a pan starting to get hot and olive oil in the pan. We’re going to go around the outside of the pan just like that. Now, I’m going to make it and calorie today. Three kinds of peppers. I find the easiest way to clean a pepper is just set it on the side and just cut down on it just like that. And you just throw the core away with the seeds and you want the white part, its bitter. Always get the white out and so you can either pick it over your hand or cut it out with your knife, whatever works easiest for you. You definitely don’t want eat it and I think we’re going to make some nice julienne strips.
See, even the preparation you know when your do your best sort of not all the color, how pretty it looks. It’s just jumps right out, so you eat with your eyes first and then you smell it and then you taste it. So if it doesn’t look good no matter what it is no one is going to eat it, so you better make it look good, Extra Virgin. That’s fine with our chicken, just have enough time, you want onions, okay, I’ll put some in. You want to get more color and make it real pretty, but now we have yellow, orange, red and purple. We need a little garlic. So, we’re going to do that and I want to do that first.
Now, we get this kind of a little crunchy, we want a little crunch on the outside and we’re going to let this cook per minute on this side and then we’re going to deglaze it. So we get all the goodness from the bottom of the pan. And the –let’s put a little garlic in this. Always add your garlic after everything else has been cooking. Otherwise the garlic will burn and nothing wants some burned garlic, its better. Everybody like ginger and you know fresh gingers and looks like this and you just peel it like this and then we’ll slice a little bit up. We add the garlic, and a little ginger in it. That’s strong, so you don’t need a whole lot. Goes in the long way in order to put some nice big pieces and so you taste it.
This is Gran Marnier. So, I think maybe we’ll put a little Gran Marnier in here. You like it, keep smiling and let’s see. I want to like rest for a minute and now they want like it and some of that in here to. This is going to be good. Now, a little chicken stock and a little orange juice. And I’m going to add this lovely orange to zest and a little soft and add a little pepper and a little mushroom to this. Now, since we didn’t have any flour to thicken this, I think we have a little cornstarch. I’ll just use cold water and it doesn’t work with warm water or hot water, there’s something about it I don’t know.
Well it’s starting to smell good. So I must have done something wrong. Now, let’s see. Now, with cornstarch it takes a little while before it thickens. It has to be coagulate and it has to boil a little bit and then it gets lot quicker. So, let’s see. Now looks like its enough. Now, I have a nice fresh orange here. So, I just roll it and put a little fresh orange juice in it. It’s almost there. I definitely need a little soft and at least with this magic seasoning in it. It’s quick seasoning. You don’t have to regret to use it. Well, what will I do, give this one more flip, put this in here and get rid of this pan, now we want to incorporate all of this together and just like this, but it needs green. So add a little parsley and all we have this lovely fresh cilantro. This is without Chinese parsley. Cilantro is Chinese parsley although it’s an Asian room spice. Everybody likes Cilantro, I’m sure of that. But, I’m hoping. This is going to be good a little more orange zest and last but not least Mandarin orange juice.
So, what we’ll do we put some in here and you don’t want to break him that’s why I put them that’s why I put them in last and maybe just a little of this juice not too much. So, I don’t want to thin my sauce too much, a little ground pepper. Now while it’s cooking, so salt, pepper and parsley are the things you going to be using the most. Now that’s not a big deal everybody knows that. You got to season and you got to taste every step of the way, you got to do it well, does it need more of this, does it need more of that, does it need this and if you put too much of one thing and you can counteract it, like if it gets a little too bitter, sour, then you can add sugar to it, then it will change it right away.
Okay and this should be our last taste. This is ready and we want to kind of make a bed of the rice, so that it absorbs the sauce nice and you can do this with angel hair pasta, this is wonderful. This makes a beautiful sauce of angel hair. And when you have the chicken in the sauce, it absorbs it and it gets really tender and moist. You can have some fun today that’s why you’re here. So, we need a little confetti for the party. We want to make it really look pretty. Voila! Mandarin Orange Chicken!
Transcription by:
Scribe4you Transcription Services