Asian Orange Chicken Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food

Method :
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar and soya sauce into a saucepan and cook. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red chili flakes. Remove from heat and cool 10 to 15 minutes. Marinate chicken with 1 cup of sauce. Reserve the remaining sauce. Mix the flour, salt, and pepper. Add the marinated chicken pieces and shake to coat. Heat the olive oil in a pan. Brown the chicken on both sides. Drain on a plate lined with paper towels, in same pan add the sauce. Bring to a boil. Mix together the cornflour and 2 tablespoons water; stir into the sauce. Add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Method :
Melt the chocolate and butter. Mix in the cocoa powder and coffee powders until smooth and set aside for a few minutes to cool. Beat the eggs, sugar and flour until they are completely combined and foamy. Fold the egg mixture into the chocolate until the color is uniform and pour the batter into a greased and lined springform pan. Place into the center of the preheated oven and bake at 180 degrees C for 45 minutes or until a toothpick pulls out moist crumbs when inserted near the center of the cake. Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife along the edges of the cake and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake onto a cake platter and cool completely before serving and decorate as you wish.