There are a lot of new food and cooking magazines on the market. Last week a mag called Sweet Paul caught my eye and today I cooked one of the mag’s recipes: Orange Chicken.
For the sauce you put 1.25dl soy sauce, 60ml water, 1.25 dl orange juice, 2 finely chopped cloves of garlic, 50g brown sugar, 2.5 cm finely chopped ginger, 1 cinnamon stick and 2 star anise pieces in a pan and bring it to the boil.
Preheat the oven to 190C, rub the chicken with the olive oil and put it in an oven proof dish. Now pour 1/3 of the liquid over the bird and leave it in the oven for 30 minutes before adding the second third and another 20-30 minutes before adding the rest.
I served the orange chicken with rice as suggested by Sweet Paul.
The chicken was tender and juicy. The sauce, however, was much too sweet both to my taste and that of my two guests. The soy sauce was not enough to balance out the sweet flavour of the sugar, orange juice and the christmassy taste of cinammon and star anise. I will not try the exact same recipe again but maybe I can think of a way to tweak it to my gusto.
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