Mandarinjam Recipes
MANDARIN JAM
Make and share this Mandarin Jam recipe from Food.com.
Provided by Missy Wombat
Categories Breakfast
Time 1h50m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Wipe mandarins with a damp cloth, cut mandarins in half horizontally then in half again.
- Using fingers, remove seeds and discard them.
- Peel away skin and reserve it.
- Using a sharp knife cut skin into fine slivers.
- It is only necessary to use the skins of 4 mandarins.
- Place mandarin pulp in food processor, process to seconds or until pulp is chopped.
- (If you do not have a processor, chop fruit finely).
- Place pulp in large pan, add mandarin rind, white Sugar and water, mix well.
- Mixture should be not more than 5cm (2in) deep in pan.
- Stir jam over medium heat until sugar has dissolved, increase heat slightly, boil gently, uncovered without stirring 50-55 mins.
- Check occasionally during last 10 mins of cooking time to make sure mixture is not burning on base of pan.
- After 50 mins start testing to see if jam will jell when tested on a cold saucer.
- (Place saucer in freezer for a few minutes) Remove scum from surface, pour jam into hot sterilized jars.
- Seal when cold.
Nutrition Facts : Calories 4226.2, Fat 2.1, SaturatedFat 0.3, Sodium 27.7, Carbohydrate 1089.4, Fiber 12.1, Sugar 1070.2, Protein 5.4
MANDARIN CHICKEN
This is very similar to the Mandarin chicken served in the malls, except I use white meat chicken. Boneless chicken thighs are what the restaurant uses. It's quick, easy and delicious. Sometimes I'll make this, then a quick trip to the local Chinese take-out for vegetable lo mein and eggrolls for a cheap, tasty Chinese meal that's almost homemade. You'll be amazed at how authentic this tastes! *Note: I have adjusted the amount of sugar to reflect comments written in reviews. If you like it sweet, use the full 2/3 cup.
Provided by msboogie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray chicken breasts with vegetable oil spray.
- Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).
- Chop chicken into bite size pieces, set aside.
- Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.
- Heat over medium until sugar is dissolved, stirring often.
- Bring to boil.
- Combine cornstarch and water.
- Add to sauce pan, stirring often.
- Reduce heat and simmer 4-6 minutes or until sauce thickens.
- Pour chicken into a large frying pan over medium heat.
- Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.
- Heat through.
- Serve over white rice.
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