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Orange Chicken Legs

Orange Chicken Legs
Sally Strackbein

1 T olive oil
8 chicken legs
1 cup white wine
1/2 cup frozen orange juice concentrate
1 T hoisin sauce *
1 T garlic and chili paste *
1/2 cup Craisins (dried cranberries)
1 cup pineapple chunks (preferably fresh)
1 T brown sugar
1 T rice vinegar
2 T cornstarch mixed with 1/4 cup water

Put oil and chicken in the rice cooker pan. Turn on the cooker to cook. Turn the chicken several times until it is golden brown. Add the wine and cook for 5 minutes. Add the orange juice concentrate, brown sugar, vinegar, hoisin and garlic chili paste. Add Craisins to the pot. Cover and cook for about 20 minutes. Turn a few times while cooking.

Cut a piece of chicken. It is done if the juice flows clear. If it is red, the chicken needs to cook more. A few minutes before serving, add pineapple. When mixture is boiling, stir in cornstarch mixture and stir til thick.

If you have leftover rice, you can steam it on a top steamer rack for a minute or so. If you have 2 rice cookers, cook rice in a separate rice cooker. Otherwise, make your rice ahead of time.

* available in the Asian section of most supermarkets


Copyright © Sally Strackbein

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