A friend posted this picture of a giant dog on Facebook. I wasn’t sure it was genuine, however, I googled and it turns out that it is set up outside a California art museum just for the duration of the sculptor’s exhibition. The dog is capable of spraying yellow paint. It is called Bad Dog and was created by Richard Jackson who is displaying his art in the museum at the moment.
Orange Chicken (Restaurant Style)By Vseward (Chef~V)
Photo by Vseward (Chef~V)
I have been playing with this recipe for ages. I think this comes pretty close to the orange chicken that I enjoy at my favourite Chinese restaurant. Served over steamed rice or fried rice makes it a one-dish meal. I sprinkle chopped green onions on mine. Yum.
- 1 cup water
- 1/2 cup orange juice
- 1/4 cup lemon juice, fresh squeezed
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh gingerroot
- 1/2 teaspoon minced garlic
- 2 tablespoons chopped green onions
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
- Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
- In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
- Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
- Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
- Serve over Fried Rice or steamed white Rice.