JEJU WEEKLY

  • Updated 2018.11.15 19:00
  • All Articles
  • member icon
  • facebook cursor
  • twitter cursor
LifestyleFood and Drink
Double mandarin chickenTraditional Chinese culinary delight with a Jeju twist
폰트키우기 폰트줄이기 프린트하기 메일보내기 신고하기
승인 2011.12.23  12:47:50
페이스북 트위터
Mandarin harvest season is in full swing on Jeju Island, and what better way to enjoy Jeju’s natural candy than with a delightful dish showcasing these tasty treats. For those with a French palette, there is no need to read on as this dish breaks the cardinal rule requiring separation of meat and sweet, but for those hoping to explore some of the island’s sweetest treats, this meal combines both dinner and dessert in one course, a duet of a traditional Chinese mandarin chicken with Jeju mandarin oranges.


Mandarin style mandarin chicken (serves 4 people)


Preparing the mandarins (5-10 minutes)


Ingredients

2 Jeju Island mandarin oranges (small-medium size)

Step 1: Peel the mandarin oranges.

Step 2: Break the oranges into their natural segments.

Step 3: Peel the pith from the individual mandarin segments.


Preparing the chicken (5-10 minutes)

Ingredients

2 boneless skinless chicken breasts
½ tablespoon sugar
½ teaspoon salt
Oil (fried option)

Step 4: Mix the sugar and salt in a standard sized bowl.

Step 5: Horizontally slice the two chicken breasts in half, resulting in four thinly-sliced pieces of chicken.

Step 6: Lightly coat the chicken in the mix from step 4.

Step 7: Grill or lightly fry the chicken on low to medium heat until the pink inside is gone.

Step 8: Slice chicken into bite size strips.


Preparing the sauce (10-15 minutes)

Ingredients

1/2 cup sugar
1/2 cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh minced Jeju Island garlic
1 teaspoon fresh minced ginger
½ cup chopped zucchini
1/2 cup water
2 tablespoons flour

Step 9: Mix the water and flour in a small bowl. Wisk thoroughly to ensure there are no clumps.

Step 10: In a separate bowl, mix the sugar, soy sauce, lemon juice, garlic, ginger, and zucchini. Over a low to medium flame, heat this mixture in a sauce pan until just before the boiling point, stirring slowly to ensure the sugar dissolves.

Step 11: Add the water/flour mixture and the mandarin oranges to the sauce and heat until just before the boiling point.

Step 12: Add the chicken, stir, and allow the sauce to simmer until it is heated.

Step 13: Serve over hot rice and enjoy!


Variations

If you are watching your sugar, try replacing the ½ cup sugar with ¼ or ⅛ cup sugar. Honey may be a suitable substitute for sugar in this recipe, but it has not yet been tested. Cornstarch can be used instead of flour. If you do not like zucchini, broccoli would make a fine substitute. If you would like to make just enough sauce to coat your chicken, vegetables, and mandarins, reduce the soy sauce from ½ cup to ¼ cup, the water from ½ cup to ¼ cup, and the flour from 2 tablespoons to 1 tablespoon.

The above recipe was inspired by the blog blogchef.net/mandarin-chicken-recipe but altered to accommodate the addition of zucchini and mandarins. All ingredients used are easy to find on Jeju.


ⓒ Jeju Weekly 2009 (http://www.jejuweekly.com)
All materials on this site are protected under the Korean Copyright Law and may not be reproduced, distributed, transmitted, displayed, published without the prior consent of Jeju Weekly.
폰트키우기 폰트줄이기 프린트하기 메일보내기 신고하기
페이스북 트위터





60 Second Travel
Jeju-Asia's No.1 for Cruise

Jeju Weekly

Mail to editor@jejuweekly.com  |  Phone: +82-64-724-7776 Fax: +82-64-724-7796
#505 jeju Venture Maru Bldg,217 Jungangro(Ido-2 dong), Jeju-si, Korea, 690-827
Registration Number: Jeju Da 01093  |  Date of Registration: November 20, 2008  |  Publisher: Hee Tak Ko  | Youth policy: Hee Tak Ko
Copyright 2009 All materials on this site are protected under the Korean Copyright Law and may not be reproduced, distributed, transmitted, displayed, published
without the prior consent of jeju weekly.com.

ND소프트