September 6, 2010

San Francisco Chicken



  • 3 pound 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
Sauce:
  • 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
Place chicken on cooking rack or in steamer basket 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.
Makes 6 servings


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