Filipino Calamansi Chicken
Since I had a large rooftop garden, I took our 2 bushes in front of the entrance to me, I ended up with 8 of them. As soon as you took the ripe fruit off, the bush started to sprout again, it bore fruit all year long. Since I don’t really love the kumquat, I always took the fruits off when they were still green but about 2 cm in size. So, they were like the calamansi from the Philippines!
Die Frucht stammt wirklich aus der ursprünglich in China natürlich entstandenen Hybride aus der Mandarine und der Kumquat-Art (Oval-Kumquat). The fruit really comes from the hybrid of the tangerine and the kumquat species (oval kumquat), which originated naturally in China. The calamondin orange is now grown primarily in the Philippines, where it is called calamansi. But let’s finally get to the recipe! This recipe was supposed to be cooked with calamansi. But since I was in Switzerland at the time, I made it with Italian Amalfi lemons. It was wonderful!!!
This recipe takes part at the Culinary World travel from Volkermampft. teil.
Ingredients
-
-
600 g Chicken Breast, cut into cubes
-
30 ml Soy Sauce
-
1 tbsp Chinese Rice Wine
-
2 Egg whites
-
1 tbsp Cornstarch
-
Sesame Seeds
-
Spring onion chopped
-
Sauce
-
100 ml Calamansi Juice or Lemon Juice
-
skin of ½ Lemon, finely chopped
-
30 ml Soy Sauce
-
1 tbsp Rice Wine
-
1 tsp Sesame Oil
-
30 g brown Sugar
-
4 Knoblauchzehen, gehackt
-
2 cm Ginger, grated
-
½ tsp Chili flakes
-
1 tbsp Cornstarch
-
100 ml Water
Instructions
Step 1
Step 2
Step 3
Step 4
Notes
A delicious meal!
Poupou von poupous geheimes laboratorium mit Egg Pie
Wilma von Pane-Bistecca mit Kare Kare und Corned Beef Tortang Talong und Philippinisches Calamansi Huhn und Adobong Talong – Auberginen Adobo und Banana Lumpia und Pork Hamonado
Britta von Brittas Kochbuch mit Siopao – Gedämpfte Teigtaschen mit Schweinefleischfüllung
Susanne von magentratzerl mit Caldereta und Hühnchen-Adobo mit Kokosmilch
Petra aka Cascabel von Chili und Ciabatta mit Spanish Bread oder Señorita Bread und Gegrilltes Zitronengras-Hähnchen mit Bananen-Ketchup und Atchara
Regina von bistroglobal mit Chicken Sotanghon Soup
Friederike von Fliederbaum mit Adobo mit Kartoffeln und Kürbis
Simone von zimtkringel mit Philippinischer Bananenketchup
Volker von Volkermampft mit Tortang Talong – philippinisches Auberginen-Omelett und Pan de Sal – süße philippinische Milchbrötchen
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")