6-8 pcs. thighs and legs
1 lb. yak choi
1 lb. bak choi
1 red pepper
1 c. white radish, diced
1 c. bamboo strips
MASTER ORANGE SAUCE:
1 pt. hoisin orange sauce
1 tbl. hoisin sauce
1 tbl. soy paste
3 tbl. sesame oil
1/2 tsp. chef chow
- Put thighs and legs in to a roasting pan and roast at 400¡ for 15 minutes. Lower to 325¡ for 1 hour.
- Assemble all vegetables, cut and julienne.
- Assemble hoisin orange sauce and then master orange sauce.
- Stir fry all vegetables. Cover 1 minute.
- Pour orange sauce + 6 tbl. broth over chicken in oven. Mix well. Cook 10 minutes. Take out.
- Use vegetables as a base. Cover with chicken and sauce.