Mandarin Chicken

Motivation
Bill got this recipe from his father. This was one of the first dinners he ever cooked for me. A good move, that. Even after years of studying and experimenting with food, the recipe has remained largely unchanged. I think we took out some salt and canned bamboo shoots. Fresh bamboo might be a good addition.

Ingredients
2.5 - 3 lb. chicken, cut up (we usually use thighs or drumsticks)
1/8 tsp pepper
1 Tbsp oil
1 medium onion, cut into wedges
1/2 cup chicken broth
1/4 cup soy sauce
1 Tbsp. cornstarch
1 Tbsp. sugar
1 Tbsp. water
1 cup (11 oz can) drained mandarin oranges
1/2 cup (5 oz can) drained sliced water chestnuts
2 cups prepared rice

Mise en Place
Combine cornstarch, sugar and water.



Method
Season chicken with salt and pepper. Brown in oil in a large frying pan.


Add onion, broth, and soy sauce. Cover, simmer over low heat for 36 - 40 minutes or until chicken is tender. Flip chicken half way through. Remove chicken and set aside.

Add cornstarch mixture to pan, stirring until it thickens. Add oranges and chestnuts. Heat through, about 5 minutes. Pour over chicken and serve with rice.