3 pounds chicken, cut into serving pieces
1 cup water
1 green pepper, cut into thin strips
1 onion, cut into thin strips
1/2 teaspoon grated orange rind
1/2 cup orange juice
2 tablespoons sherry
2 tablespoons soy sauce
1/8 teaspoon ginger
1 tablespoon brown sugar
2 teaspoons margarine
1 tablespoon cornstarch
1/4 cup slivered almonds
Servings: 6
Place chicken on rack in a 4- or 6-quart Presto pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices.
Notes: When the West was settled, many Orientals were numbered among the people who populated this land of milk and honey. Long expert in the art of preparing chicken, they set their Far Eastern cooking skills to work creating tantalizing chicken entrées that capitalized on the coast's cornucopia of fruits and vegetables. San Francisco Chicken combines the delicate flavor of oranges with age-old Oriental touches of ginger and soy sauce.
1 cup water
1 green pepper, cut into thin strips
1 onion, cut into thin strips
1/2 teaspoon grated orange rind
1/2 cup orange juice
2 tablespoons sherry
2 tablespoons soy sauce
1/8 teaspoon ginger
1 tablespoon brown sugar
2 teaspoons margarine
1 tablespoon cornstarch
1/4 cup slivered almonds
Servings: 6
Place chicken on rack in a 4- or 6-quart Presto pressure cooker. Add water. Cover with green pepper, onion, and grated orange rind. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Meanwhile, prepare orange sauce by mixing together orange juice, sherry, soy sauce, ginger, brown sugar, margarine, and cornstarch. Cook over medium heat until thickened, while stirring constantly. Remove chicken and vegetables to heated platter. Spoon orange sauce over chicken and sprinkle with slivered almonds. May be garnished with orange slices.
Notes: When the West was settled, many Orientals were numbered among the people who populated this land of milk and honey. Long expert in the art of preparing chicken, they set their Far Eastern cooking skills to work creating tantalizing chicken entrées that capitalized on the coast's cornucopia of fruits and vegetables. San Francisco Chicken combines the delicate flavor of oranges with age-old Oriental touches of ginger and soy sauce.
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