Vietnamese chicken

A quick and easy Vietnamese dish featuring an unusual combination of ginger, orange powder and chilli. Served garnished with roasted peanuts.

We need:

450 g chicken breast
1/2 smaller cauliflower
1 tbsp olive oil
2 cm fresh ginger, finely chopped
1 crushed garlic clove
1 fresh green chilli
150 ml chicken broth
1 tbsp fish sauce
2 tsp sugar
1/2 tsp salt
juice of 1/2 lemon
50 g roasted peanuts
1/2 tsp orange powder
rice or rice noodles

Procedure:

Preheat your oven to 220 degrees Celsius. Place the cauliflower slices on a baking sheet and drizzle them with olive oil and garlic powder. Roast them for about 30 minutes, or until they turn tender and golden brown.

Heat the oil in a wok. Add the chicken, ginger, garlic, chilli, orange powder and fry for 3-4 minutes. Add the chicken broth, fish sauce, sugar, salt and lemon juice. Cover the pan and simmer for 30-35 minutes. Put the cauliflower in the wok.

Transfer the chicken to a warmed bowl and sprinkle with the roasted peanuts. Serve warm with boiled rice or rice noodles.

Orange – Temperature: Cool; Taste: Sweet, Sour; Tonifies: Yin; Special Properties: Circulates Qi, Resolves Dryness
Orange is known for its ability to tonify Yin. It also helps to promote Qi circulation and lubricate the lungs. Ancient Chinese medical texts generally state that it penetrates the lungs and stomach. The taste of orange is sweet and sour and is considered cooling. For excessive coughing, boil and eat an orange. For Qi stagnation, hernias, and prostate enlargement, make tea from orange seeds.

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