General Tso's Chicken, Orange Chicken and Steamed Basmati Rice

Ingredients

• 1.5 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
• 1 large egg white (lightly beaten)
• 1 tbsp soy sauce (for marinade)
• 1 tbsp shaoxing wine (can substitute with dry sherry)
• 0.5 cup cornstarch (for coating)
• 0.25 cup all-purpose flour
• 0.5 tsp salt
• 0.25 tsp white pepper
• 3 cup vegetable oil (for frying)
• 1 cup fresh orange juice (from about 2-3 large oranges)
• 1 tbsp orange zest
• 2 tbsp rice vinegar
• 0.25 cup granulated sugar
• 1 inch ginger (finely minced)
• 3 cloves garlic (finely minced)
• 0.5 tsp red chili flakes (optional, adjust to taste)
• 1 tsp toasted sesame oil
• 2 tbsp cold water (for slurry)
• 2 stalks scallions (thinly sliced for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the cubed chicken thighs, egg white, 1 tbsp soy sauce, and Shaoxing wine.
   • Mix thoroughly until every piece is coated. Set aside to marinate for at least 15-20 minutes at room temperature.
2. 2

   Prepare Coating and Sauce

   • While the chicken marinates, prepare the dry coating. In a large bowl or a shallow dish, whisk together 1/2 cup cornstarch, all-purpose flour, salt, and white pepper.
   • In a separate small bowl, prepare the sauce by whisking together the fresh orange juice, orange zest, 3 tbsp soy sauce, rice vinegar, and sugar. Set aside.
3. 3

   Fry the Chicken

   • Heat 3 cups of vegetable oil in a wok or deep, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
   • Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess.
   • Working in 2-3 batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
   • Remove the chicken with a slotted spoon and let it drain on a wire rack. For extra crispy chicken, increase the oil temperature to 375°F (190°C) and refry all the chicken for another 1-2 minutes until deep golden brown.

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.