![]() ![]() Stir slightly till the garlic starts to change color and a lovely smell should start to fill your kitchen by now (the black pepper and coriander did smell rather funny – made me sneeze a couple of times!!) Now time to toss the diced chicken in and cook in milk until it gets nice and white while the milk dries out, so don’t overdo it with the milk (milk helps the chicken stay tender and juicy but you can skip the milk altogether if you like or marinate the chicken in milk beforehand). Next step, add the almost minced garlic and ginger of course! Add some tangerine peel too, sliced finely. I started out with the black pepper, coriander, and cinnamon so they can roast nicely while I chopped the garlic and the ginger into really tiny winy pieces. White Wine and Apple Vinegar (replacement for Chinese Wine).Coconut Milk (still optional and probably fully substitutable with low-fat milk).Chinese Five Spices (also totally optional).Black Peper and Coriander (replacement for Szechwan pepper).I kept the sesame oil input low so it could be a lovely low-fat dish for me… It tasted AMAZING so I am sharing it with you guys (and writing it down before I forgot what the heck did I put into it)!! So, I happen to be a fan of Big Bang Theory and came across Sheldon’s dilemma about his tangerine chicken… Now since Teasy is a curious little bat she sniffed around the internet and came up with a recipe I could try with stuff I could find at home since we do not have it here. ![]()
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