![]() ![]() It’s a crucial ingredient in many savory Chinese dishes. It’s made from fermenting glutinous rice with water and wheat-based yeast. Shaoxing wine is a rice wine that hails from Shaoxing, China. Prepare the sauce by whisking all the ingredients–orange juice, zest, brown sugar, soy sauce, chili oil, sesame oil, Shaoxing wine, rice vinegar, and cornstarch–in a bowl until completely smooth. Regular old navel oranges are also just fine for this recipe. Perfect for this orange chicken! If you want a more tart sweetness, opt for tangerines or tangelos. ![]() Satsumas are a type of mandarin that originated in Japan, and they’re so sweet and juicy. I’m a simple girl, and I can’t resist oranges with their cute green leaves. I use juice from Satsuma mandarins because H Mart had a big container of them on sale. If using marmalade, you’ll want to reduce the brown sugar as the marmalade will be much sweeter than orange juice. In my opinion, I think it’s best to start with fresh orange juice if you can. Some recipes will use orange marmalade, some use orange marmalade in combination with BBQ sauce, and some use store-bought orange juice. The sauce is arguably the most important part of the dish. Shaoxing wine adds a nice depth to the sauce. You need 4 ounces, but don’t fret if you have a little more. Jump to Recipe Fresh mandarins are the foundation for the sauce. I’ll go through each component needed for this dish below, but you can always skip ahead to the recipe!
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