Mock Orange Chicken
Talk about Indo-Chinese food and I get myself transported back in those days I spent with my cousins. I still remember a little stall near my home – ‘Mainland China’. Well yes, you’ll find 7-8 of them with similar names in line ;) To be honest, I never felt like eating there… One, ‘coz the place used to smell too smoky & second, I never wanted to spoil my mood seeing the dishes in making :P So ordering dry manchurian, fried rice and hakka noodles – waiting for 10-15 mins – taking away a big bag of delicacies home… Was all what we used to do!!!
Recently, I was watching some Indo-Chinese video online and found an interesting combo: “Orange-Chicken”. Being a vegetarian, I can’t cook the same dish but certainly, can be replicated with any other ingredient. I love Gobhi Manchurian, which is nothing but fried cauliflower florets, tossed in a mixture of sauce. And cauliflower can easily replace chicken in looks at least (Don’t know about the taste though) ;) And while exploring Prash’s Yummily Yours’ last week, I found a recipe too. I couldn’t wait anymore… Squeezed fresh orange juice, grated some orange zest and made it to accompany my Indo-Chinese meal…
1/2 head Cauliflower, cut into florets
2-3 tbsp Capsicum, diced
2 tbsp Cornflour + 2 tsp
1 tbsp Plain Flour
2 tsp Ginger, grated
1 tbsp Spring Onion Whites, chopped
1-2 tsp Soy Sauce
2 tsp Red Chilly Sauce
1/2 tsp Black Pepper Powder
1/4 cup Orange Juice
1 tsp Orange Zest
A pinch of Sesame Seeds
Salt, to taste (only if required)
Spring Onion Greens, for garnish
Oil, to deep-fry + 2 tsp
1/4 cup Water
STEPS TO FOLLOW:
- Parboil cauliflower florets and pat-dry them with kitchen towel.
- Mix 2 tbsp cornflour and plain flour in a bowl and add some salt to taste. Coat all florest with the batter.
- Heat oil in kadai and deep-fry coated cauliflower florets until golden brown and crisp. Transfer them to an absorbent paper.
- Mix 2 tsp cornflour with 1-2 tbsp of water and keep aside.
- Heat 2 tsp oil in a pan and add ginger, garlic, spring onions into it. Saute for a while on high heat.
- Add orange juice, zest, water along with all the spices and mix well.
- Once it starts boiling, add cornflour slurry into it and once it starts thickening, add fried florets into it.
- Coat them well and cook for a min. Keep the flame high throughout.
- Transfer it to a serving bowl and garnish with spring onion greens and sesame seeds.
- Serve hot with Chinese Fried Rice!!!
- I didn’t add lemon juice or vinegar as my orange juice was a bit tangy already.
- And as always, I didn’t prefer to add sugar to balance it :P I like it in its natural taste only ;)
looks lovely Shruti….
Love it Shruti. I am a big fan of Indo Chinese here :).
Great pics shruthi!Happy friendship day!
when i read chicken i freaked out- he he
then i read mocked..::)
looks promising yaar:)
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