From Episode 170: Heidi's Menu

Orange Chicken with Carrot and Celery

Serves 4

Ingredients:

For the sauce:

2 cups/490 ml strained fresh orange juice
1 1/4 cups/250 g granulated sugar
2/3 cup/145 ml white wine vinegar
1 tablespoon/10 g cornstarch
1 tablespoon/15 ml water
4 carrots, peeled, channeled and cut thinly on the bias
2 celery stalks, cut thinly on the bias
Salt

For the chicken:

Vegetable oil, for deep-frying
3 free-range boneless skinless chicken breasts (about 1 1/2 pounds/700 g total), each halved lengthwise
2 teaspoons/about 5 g Chinese five-spice powder
Salt
1/4 cup/30 g plus 1 1/4 cups/120 g all purpose flour
1 cup/225 ml ice cold water

Method:

To make the sauce:

Stir the orange juice, sugar and vinegar in a heavy medium saucepan. Add the carrots and celery and bring to the boil over high heat. Boil for 15 minutes or until reduced by one third. Mix the cornstarch and water together in a small bowl or cup. Slowly add the cornstarch slurry to the orange juice mixture while constantly stirring to blend.

Simmer the sauce for 2 minutes or until the sauce thickens slightly, skimming any impurities from atop the sauce with a ladle. Season the sauce to taste with salt. Set the sauce aside and keep warm.

To prepare the chicken:

Add enough oil to a heavy-based large saucepan to reach a depth of 4 inches/10 cm. Heat the oil over a medium heat to 350°F/180°C. Meanwhile, sprinkle the chicken breasts with the Chinese five-spice powder and salt.  Dust the chicken with 1/4 cup/30 g of flour. Stir the remaining 1 1/4 cups/120 g of flour and the ice water in a bowl to blend.

Dip the chicken pieces in the batter and slowly lower them into the hot oil. Deep fry the chicken pieces for about 3 minutes or until they are just cooked through and pale golden and crispy on the outside. Using tongs, transfer the chicken pieces to a paper towel-lined plate to absorb any excess oil.

To serve:

Slice the chicken crosswise and arrange on a platter. Drizzle the sauce over the chicken and serve with the fried rice (see next recipe) and be happy.

Stir Fried Rice with Egg, Mushrooms and Green Peas

Serves 4

Ingredients:

2 3/4 cups/625 ml water
1 1/2 cups/300 g uncooked long grain white rice, rinsed, drained
1/4 teaspoon/1.5 g salt
6 tablespoons/90 ml vegetable oil
8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped
2 large eggs, beaten to blend
4 small carrots (about 4 ounces/115 g total), peeled and finely diced
Salt and freshly ground black pepper
3/4 cup/100 g frozen petite green peas
3/4 cup/70 g thinly sliced green onions
1/3 cup/85 ml reduced-sodium soy sauce
1 teaspoon/5 ml toasted sesame oil

Method:

Combine the water, rice, and 1/4 teaspoon/1.5 g of salt in a rice cooker and cook according to the manufacturer's instructions.  Transfer the steamed rice to a baking sheet to cool to room temperature. Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.

Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside. Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat. Add the egg and stir with a fork for about 30 seconds or until just cooked.

Remove the egg from the wok and allow to cool. Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat. Add the carrots to the wok and stir fry for 2 minutes.  Add the cooled rice and stir fry for 2 minutes or until heated through.

Season with salt and pepper. Stir in the peas then the mushrooms and eggs.  Stir in ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.

Transfer the rice to a platter and sprinkle with the remaining green onions. Serve as an accompaniment to the Orange Chicken with Carrots and Celery.

Tempura Strawberries

Serves 4

Ingredients:

For the mascarpone dip:

8 ounces/226 g mascarpone cheese
2 tablespoons/30 ml fresh lime juice
2 tablespoons/25 g granulated sugar
2 teaspoons/less than 5 g lime zest
¼ red jalapeno chili, seeded, finely diced

For the strawberries:

Vegetable oil, for deep-frying
3/4 cup/90 g plus 2 tablespoons/15 g all purpose flour
4 tablespoons/50 g granulated sugar
2/3 cup/140 ml cold water
2 ounces/55 g crushed ice
1 pound/454 g fresh large strawberries, hulled and cut in half
Fresh mint sprigs, for garnish

Method:

To make the mascarpone dip:

Stir all the ingredients in a bowl until smooth. Set aside.

To make the batter:

Add enough oil to a heavy based large saucepan to reach a depth of 4 inches/10 cm. Heat the oil over medium to high heat to 375°F/190°C. Gently mix 3/4 cup/90 g of flour, 2 tablespoons/25 g sugar, the cold water and ice in a large bowl to until moistened, being careful not to overwork the batter.

Toss the strawberries in a large bowl with the remaining 2 tablespoons/15 g of flour to coat. Working in batches, dip the strawberries in the batter then slowly add them to the hot oil.

Deep fry the strawberries for 1 to 2 minutes or until they are pale golden and crispy. Using a slotted spoon, transfer the tempura strawberries to a paper towel-lined bowl to absorb any excess oil.  Sprinkle the hot tempura strawberries with the remaining 2 tablespoons/25 g of sugar.

Arrange the tempura strawberries on a platter, garnish with mint sprigs and serve immediately with the mascarpone dip.