Orange chicken

Chop the chicken into small even pieces, about 2x2cm each.

Combine chicken, oil and salt in a bowl. Mix well and let rest while doing the rest of the mise en place.

Zest the oranges, then juice them. Mix the zest and the juice from the oranges with all of the other sauce ingredients in a bowl and set aside for later.

Chop the scallions and separate the whites from the greens into two different small bowls.

Chop the garlic into small pieces, add them to the bowl with the white scallion pieces.

Return to the chicken, add the egg into the bowl of chicken and mix well. Then add the cornstarch and mix until all chicken is covered.

Heat the stir-fry oil in a pan until very hot. Add in all chicken at once, they will stick to each other. Use whatever cooking implement you prefer to make sure they separate.

Cook the chicken without touching them for about 2-3 minutes, then turn them to make sure that they cook on the other side as well for an additional 2-3 minutes.

Transfer chicken to a separate plate or bowl and remove the pan from the stove.

Let the pan and chicken cool down for about 2-3 minutes. There should be about 15-30 ml of oil remaining in the pan, if that is not the case then either add more oil or remove any excess oil.

Put the pan back on the stove on medium heat, add the white parts of the scallion and the chopped garlic. Cook and stir a few times, but not too long or the garlic may burn.

Stir the sauce in the bowl, then pour it all into the pan.

Stir and cook the sauce until it starts to thicken.

Add back all of the chicken, stir the chicken around in the pan so it gets completely covered with the sauce.

Transfer the contents of the pan to a plate and serve immediately with rice and the green parts scallions spread on top.