I can go into local Szechuan restaurants and get Orange Chicken. The
flavor is INTENSE orange flavor. How do they achieve this?

Well, I called them. From the broken English, I know this: they stir
fry the orange peels of fresh oranges first, and then add the other
ingredients, typically a sweet sour (vinegar, juice, sugar, pepper,
soy, garlic, ginger, etc... corn starch) with all the meat, etc... BUT
the orange flavor is always intense.

Will someone post EXACTLY precise instructions on getting the Chinese
Szechuan Orange Chicken intense flavor known from restaurants in our
own kitchens !!!

There must be something I'm missing!

Any response is appreciated.

On Thu, 22 Feb 2007 02:53:45 GMT, Steve Wertz
> wrote:

>On Wed, 21 Feb 2007 21:26:10 GMT, ....@m wrote:
>
>> Will someone post EXACTLY precise instructions on getting the Chinese
>> Szechuan Orange Chicken intense flavor known from restaurants in our
>> own kitchens !!!
>
>http://www.orangeglo.com/home/default.html
>
>-sw

it's not bad with vodka. much better than a tomato paste bloody mary.

your pal,
blake

.....@m wrote:
> I can go into local Szechuan restaurants and get Orange Chicken. The
> flavor is INTENSE orange flavor. How do they achieve this?
>
> Well, I called them. From the broken English, I know this: they stir
> fry the orange peels of fresh oranges first, and then add the other
> ingredients, typically a sweet sour (vinegar, juice, sugar, pepper,
> soy, garlic, ginger, etc... corn starch) with all the meat, etc... BUT
> the orange flavor is always intense.
>
> Will someone post EXACTLY precise instructions on getting the Chinese
> Szechuan Orange Chicken intense flavor known from restaurants in our
> own kitchens !!!
>
> There must be something I'm missing!
>
> Any response is appreciated.

The China Moon Cookbook by Barbara Tropp has a recipe for creating a
spicy Orange infused oil, which can then be used in several recipes in
the book. The book is more about 'fusion' cooking with Chinese elements
than purely Sechuan, however.

The resulting oil has an intense orange flavor, and the 'goop' from the
infusing ingredients - orange zest, red peppers ....not sure what
else - adds a great taste to whatever you make.

Ahh, I found the recipe here
http://www.astray.com/recipes/?show=...i-orange%20oil

China moon chili-orange oil
Categories: None
Yield: 1 Servings
3 large Oranges with unblemished skins
½ cup Shockingly pungent dried red chili flakes
3 tablespoon Chinese black beans; (do not rinse them), coarsely chopped
1 large Cloves garlic; lightly smashed and peeled, (up to 2)
2 cup Corn or peanut oil
¼ cup Japanese sesame oil
Makes about 2-1/2 cups Choose oranges with unblemished skins that have
been kept as free as possible of waxes and dyes, then wash them
carefully with a light liquid detergent, warm water, and an abrasive
sponge. The effort may seem excessive, but it makes a difference. So too
will a sharp vegetable peeler that will pare off the flavorful skin
(zest) and not the bitter white pith. 1. Wash the oranges as described
above. Peel away the thin layer of orange zest (leaving behind the white
pith) and finely mince it. 2. Combine the minced zest with all of the
remaining ingredients in a heavy, non-aluminum 2- to 2-1/2 quart
saucepan. Bring to 225* to 250*F on a deep-fry thermometer over
moderately low heat, stirring occasionally, and let bubble for 15
minutes. Remove from the heat and let stand until cool or overnight. 3.
Scrape the oil and seasonings ("goop") into a glass container, cover,
and store at cool room temperature. Menu Suggestions: Be creative with
the "goop" made from the seasonings as well as the oil. A spoonful
stirred into noodles or meat loaf is a tasty revelation. Posted to
MM-Recipes Digest by susan > on Nov 19, 1998, converted
by MM_Buster v2.0l.

Good luck,

Ian

On Feb 22, 7:51�pm, ian > wrote:
> ....@m wrote:
> > I can go into local Szechuan restaurants and get Orange Chicken. *The
> > flavor is INTENSE orange flavor. *How do they achieve this?
>
> > Well, I called them. *From the broken English, I know this: *they stir
> > fry the orange peels of fresh oranges first, and then add the other
> > ingredients, typically a sweet sour (vinegar, juice, sugar, pepper,
> > soy, garlic, ginger, etc... corn starch) with all the meat, etc... BUT
> > the orange flavor is always intense.
>
> > Will someone post EXACTLY precise instructions on getting the Chinese
> > Szechuan Orange Chicken intense flavor *known from restaurants in our
> > own kitchens !!! *
>
> > There must be something I'm missing!
>
> > Any response is appreciated.

I dust the chicken in cornstarch and shallow fry till very brown and
crispy. I add the garlic, some dried asian type chilis and veggies I
prefer and after a quick fry I add a handfull of dried orange or
tangerine peel. Just before ready to eat I put in approx. 1/3 cup
frozen orange juice concentrate and 1/4 cup sweetened chili sauce from
asian market. Heat thru and serve over bed of sliced iceberg and
rice. Not too complicated and it is very quick. My guests like it
just as well with beef. Pam