Orange chicken

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel garlic, ginger and onions. Chop garlic and ginger finely. Quarter 1 onion. Wash the chicken thoroughly, dab dry and season inside and out with salt and cayenne pepper.

2. 2

   Put garlic and ginger into the chicken's abdominal cavity. Place the chicken and onion quarters in a roasting pan, drizzle with oil and roast in a preheated oven (electric: 200 °C/ gas: level 3) for 11/4-11/2 hours.

3. 3

   Squeeze 2 oranges and measure out 100 ml of juice. After about 30 minutes, pour the juice and broth into the chicken and turn the chicken occasionally. Clean, wash and cut the savoy cabbage into very fine strips.

4. 4

   Finely dice the remaining onion. Heat the fat in a pot, braise the onions in it and add the cabbage. Stir-fry the cabbage and season with pepper and a little salt. Add the rest of the orange juice (80-100 ml) and 4 tablespoons of soy sauce and braise covered for 5-10 minutes.

5. 5

   Peel the remaining oranges so that the white skin is completely removed. Cut oranges into slices and line a plate with them (keep 2 slices for garnishing). Mix honey and about 2 tablespoons of soy sauce.

6. 6

   Brush the chicken with the mixture 10-15 minutes before the end of the frying time and fry it until done. Pour the frying stock into the savoy cabbage and bring to the boil briefly. Place the vegetables on the orange slices and arrange the chicken on top.

7. 7

   Serve garnished with the remaining orange slices and lemon balm.

Nutrition Facts

KCAL
630 kcal

CARBS
25 g

FATS
36 g

PROTEINS
53 g