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Old 12-30-2007, 11:25 AM   #21
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i was thinking how about pounded chicken breast instead of small bone-in chicken pieces,with the orange sauce poured over the fillet,served along with baked or mashed potatoes and grilled or baked veggies?
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Old 12-30-2007, 12:09 PM   #22
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Sarah'

That is a healthy alternative, but I suggest you build the sauce over high heat so that the flavors blend correctly. Grilled veggies would work well with the sauce, potatoes...not so sure.
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Old 12-30-2007, 12:18 PM   #23
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well,for me potatoes would work just fine.i love them baked,mashed or fried.but anyway i loved your recipe,it sounds very different and the idea of marmalade is great.i def plan to try it one of these days.
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Old 12-30-2007, 12:20 PM   #24
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Right on.
Marmalade is very sweet but I love sweet and spicy food so its not a problem. I would stir fry potatoes if you plan to use them, but half the fun of cooking is taking a recipe and making it your own.
Cheers and a Happy New Year!
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Old 12-30-2007, 12:34 PM   #25
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well to tell you the truth me and my husband,we love sweet chicken dishes,so i'm always looking for new recipes that use chicken and something sweet with it.thats why this recipe caught my attention and i've now saved it in my cook book.
happy new year to you too!!!
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Old 12-30-2007, 05:49 PM   #26
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I LOVE Thai Sweet Chili Sauce, & all the supermarkets around here carry it - even Wal-Mart. In fact, I wish they did carry it in quart-size bottles since I use it a lot, especially in the summer when I find it to be the ultimate barbeque/dipping sauce for grilled poultry. It also makes a really nice sweet/spicy dipping sauce for potsticker dumplings.
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Old 04-29-2008, 02:47 PM   #27
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Quote:
Originally Posted by Caine View Post
Elaine, if you have a whole pork loin, try THIS recipe instead of chopping it up:


Chinese Dragon


3 to 5 pound boneless dragon loin (if dragon isnt available, you can use pork loin, but your guests will be able to tell the difference)
1/2 tsp salt
1/4 tsp ground pepper

Marinade:
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tbs tomato paste
2 Tbs firmly packed brown sugar
1 Tbs Chili Garlic sauce
1 Tbs grated ginger
1 tsp five-spice powder


Garnish:
1 cup mango, diced
1/2 cup pineapple, diced
2 Tbs rice vinegar
2 tsp lemon juice
1 small red bell pepper, julienned
4 scallions, thinly sliced
1 cup coarsely chopped dry roasted, unsalted peanuts

1. Preheat oven to 350F.
2. Combine hoisin sauce, soy sauce, tomato paste, chili garlic sauce, rice vinegar, brown sugar, ginger, and five-spice in a medium saucepan. Simmer over low heat for 10 minutes. Remove from heat; allow marinade to cool.
3. Trim excess fat from dragon loin, season with salt and pepper. Then place in a large ziplock bag. When marinade has cooled, pour into plastic bag, squeeze out any excess air, and close. Allow to marinate for at least 1 hour (preferably overnight), refrigerated.
4. Place the dragon loin on a rack in a shallow roasting pan and cook for 20 to 30 minutes per pound, or until internal temperature is 160F. Allow dragon loin to rest for 10 to 15 minutes before slicing.
5. Slice and serve dragon loin garnished with mango, pineapple, scallions, bell pepper, and peanuts.
I'm making this for dinner tonight, it's marinading already. Then roasting it on the grill, serving it with the mango/pineapple and peppers and some brown rice.
We looked high and low for dragon loins but couldn't find them locally. I think they are out of season.
~Bliss
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