Orange Sauce Chicken Steak
Overview
2 chicken breasts, 20cm green onions, 1 handful spinach, 2 handfuls oyster mushrooms, 1/3 tsp oyster sauce, 2 tbsp olive oil, orange, pomegranate or grapefruit for garnish
Tags
Ingredients
Steps
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pieces of chicken breast, 20cm green onions, 1 handful of spinach, 2 handfuls of oyster mushrooms, 1/3 tsp of oyster sauce, 2 tbsp of olive oil, garnish with orange, pomegranate or grapefruit. Marinate chicken breasts: 1/3 tsp salt, 1/5 tsp pepper, 1 tsp olive oil. Orange sauce: 1 orange, 1/2 cup orange juice, 1/2 cup whipped cream, 1 cup yogurt, 2cm pieces on all sides, 1/4 tsp salt
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Place green onions vertically and cut in half. Put 3 cups of water in the pot and bring to a boil. Add the scallions for 30 seconds, then rinse with cold water and use kitchen paper to remove the water. Wash the spinach and remove excess water. Wash the oyster mushrooms and tear them into strips by hand.
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Peel the oranges and cut the flesh into 3 to 4 equal parts. Heat the pot over medium heat for 20 seconds, then add 1 tablespoon of olive oil, then add the oyster mushrooms and oyster sauce and stir-fry for 3 minutes, then remove. Place spinach on the pan and sauté for 1 minute.
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After cutting the chicken breast from the side, marinate the chicken breast.
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Put the oyster mushrooms and spinach into the chicken breast, and wrap it a few times with green onions. Heat the pot over medium heat for 50 seconds, then add 1 tablespoon of olive oil, then add the chicken breast and fry for 1 minute, then turn over and cover the pot over low heat and fry for 6 minutes. Turn off the heat and let it sit for another 3 minutes. While the chicken breast is cooking, add the milk and ponzu sauce and cook for 10 minutes. Put the yogurt and orange pulp from ② over low heat, season with salt and turn off the heat. Remove the onion, otherwise it will be very astringent. Finally, put the orange sauce, chicken breast, orange, grapefruit and pomegranate on the plate in order.
