Thank you for your feedback, Chris! I’m glad you enjoyed the dish overall. The orange flavor in this recipe comes mainly from the orange zest and juice, which are intended to complement the savory flavors rather than dominate them. If you’d prefer a stronger citrus note, you could try further increasing the amount of zest next time.

This was quite good otherwise.

So happy to hear that, Zuma!

Thanks Wei,

I’ll let you know how it goes,

Paul:-

So glad you enjoyed the dish! Dried tangerine peel would be a great twist—just soak it to soften, then slice and add it early with the aromatics. It adds depth without overpowering.

Just cooked this for my partner and his Mother in law and there are clean plates all round. We all loved it. I’m not usually a fan of fruit with meat but this is so well balanced that the Orange doesn’t dominate.
I will definitely cook it again.
I do have some dried Tangerine peel at home and would like to try a version with that. Do you have any advice as I’ve never cooked with it before?
Thanks again Wei,

Paul:-)

Yes, Sichuan pepper creates such a unique taste. Glad you enjoyed it!

For Chinese cooking, sesame oil refers to oil made from TOASTED sesame seeds (both beige and black seeds are fine). It has a very strong aroma and can be found in any Chinese supermarket. Sesame oil with very light color (like vegetable oil) is made with raw sesame seeds and neutral in flavor. Hope this helps!