The Aroma and Flavor of Mandarin Orange Chicken and How it is Prepared

A Delectable Dish of Mandarin Orange Chicken
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A Delectable Dish of Mandarin Orange Chicken
One particular meal that makes me feel at home or feel really comfortable is the meal of Mandarin Orange Chicken. This is a dish that is inspired by the Northeastern Chinese city of Beijing. Mandarin Chicken is usually prepared with grilled chicken strips and served with a savory and sweet mandarin sauce. This descriptive essay focuses on this dish. Mandarin Chicken is a dish that is usually eaten on a regular basis, perhaps even every week. The essay describes the details of the aroma of this particular food, how the food is prepared, its flavor, as well as how the Mandarin Chicken looks in its finished form.
The aroma of Mandarin Orange Chicken on any given day always puts a smile on my face. The aroma of the mandarin oranges is also really good. Perhaps it is the mandarin oranges that make Mandarin Orange Chicken smell so good. Soy sauce, dried ginger, and honey all contribute in some way to that aroma of Mandarin Orange Chicken. I recall as a child waking up early on Friday in December to the smell of boneless skinless chicken breasts cooking in butter. To this day, this smell continues to be one of my favorite feel-good aromas.
Mandarin Orange Chicken is typically prepared by my mother. The main ingredients that she always uses include the following: one tablespoon of salt; three tablespoons of honey; one lemon; a half teaspoon of pepper; two tablespoons of oil; two tablespoons of butter; 11 ounces or one can of mandarin juices, reserve juices; ѕ cup of all-purpose flour; two tablespoons of soy sauce; one tablespoon of dried ginger; two pounds of boneless skinless chicken breasts, cut into strips; three cups of hot cooked rice; and chopped cashews as garnish. Even before cooking, these ingredients smell very good.
When preparing this dish, my mother would first prepare the source by mixing the ginger, lemon juice, soy sauce, and honey with the reserved orange juice. All these would be blend properly and then put aside. My mother would then mix the all-purpose flour with pepper and salt inside a shallow pie pan, and put aside. Next, any fat and white veins are trimmed off from the chicken breasts. Every breast is then sliced into roughly 3 strips. My mother would dry between double layers of paper towels. Oil and butter are then heat in a large wok or skillet over medium-high heat. After this step, all the sides of the chicken strips are coated in seasoned flour and browned lightly in skillet. The browned chicken strips are then reserved on a plate lined with paper towels. When each of the pieces has been browned, my mother would pour sauce into skillet or wok. The chicken strips are then placed in the sauce and turned to coat. Next, the heat is decreased to medium-low and the chicken is covered and simmered for twenty to thirty minutes, or until the pieces are white and tender throughout and the sauce starts caramelizing on the chicken. My mother w...