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1 tbsp. peanut or olive oil
16 cubes of chicken
2 tbsp. maple sugar or syrup
1 green onion, thinly sliced
1/2 tsp. turmeric
1/2 cup orange juice
2 tsp. cornstarch, dissolved in a little water
1/2 cup plain yogurt
2 tsp. orange-blossom water
2 tbsp. shredded coconut
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| 1. |
In a pan, heat the oil and brown the cubes of chicken; season. Sprinkle with the maple sugar,
add the green onion and continue to cook for about 1 minute. Sprinkle with turmeric, pour in the
mirin and orange juice; simmer for 5 minute or until the chicken is cooked. |
| 2. |
Remove the cubes of chicken and thicken the sauce with the cornstarch. Just before serving,
stir in the yogurt and the orange-blossom water; return the chicken to the pan and very gently heat
through (do not boil). Serve over endive or Chinese cabbage leaves, and sprinkle with the shredded
coconut. |
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