This is a marvelously succulent dish with complex flavors. Chef Robert Fong demonstrates his recipe for Pan-Fried Garlic Chicken Steamed with Grand Marnier. He seasons chicken breasts with garlic and a marinade of oyster sauce, soy sauce, five-spice powder, maple syrup, jalapeño peppers, and Rosé wine and then pan-sears the meat. When the chicken is almost done, he pours in Pastis, an anise-flavored liqueur from France, and Grand Marnier, and quickly steams the aromatic orange and anise flavors into the chicken.
More Robert Fong Slideshows:
Lightly-Fried Alaskan Halibut with Sweet Chilies and Jalapeños
Ginger Prawns
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