ORANGE CHICKEN NOODLE. Pressure cook 1 kilo spring chicken in 1 liter water, 1/2 cup white wine, and 1/2 cup minced ginger for 40 minutes. Season to taste. Serve broth and chicken on top of cooked chinese noodles and sliced seedless orange. Add fresh-milled pepper, 1 tsp fresh-grated garlic, and 1 tbs sesame oil.
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