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Stir-fried ginger chicken

This dish from 1000 Classic is pleasantly tangy with a good blend of flavors. Love the way orange and ginger combine! The only thing that keeps me from tagging it a favorite is my hatred of peeling oranges.

Do you know of an orange variety that is easy to peel? I always end up with lots of pith left on the orange and taking forever.

Comments

( 1 comment — Leave a comment )
okoshun
Apr. 7th, 2010 10:57 am (UTC)
If I needed to use a lot of orange, rather than peeling it, I would probably quarter it and then fillet away the meat, leaving the pith and skin behind.
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