Orange Chicken

Thoroughly wash the rice, then place in a rice cooker with the water and cook. Spread the cooked rice on to a tray, allow to cool then cover and refrigerate overnight.

Combine sugar, vinegar, soy sauce and the zest & juice of the orange in a medium saucepan, then bring to a boil over a high heat. Reduce heat to medium, add the rice wine and simmer for 8-10 minutes.

In a small bowl, mix the corn flour and water to create a slurry, then whisk in to the sauce. Simmer for 1 minute or until thickened.

Remove from the heat and mix in the garlic and ginger.

Fill a heavy bottom pot with enough frying oil and heat to 375F.

Cut the chicken into bite-sized pieces, add to a large bowl with the rice wine and lightly season with salt. Whisk together the flour and corn flour in a medium-sized bowl. In batches, toss the chicken in the flour mix until thoroughly coated.

In batches, fry the chicken for 3-4 minutes, then place on a wire rack to cool slightly. Then add to a bowl with an appropriate portion of the sauce and toss to thoroughly coat.

Beat together the eggs in a bowl and season with salt. Break up the refrigerated cooked rice with your hands.

Wipe a wok with a very thin layer of oil, then heat over a medium-high heat until smoking. Reduce heat to medium, add the vegetable oil, then the garlic and fry until toasted.

Add the spring onion and stir fry for 2-3 minutes, until softened. Add in the eggs, allow to cook for a few seconds, then gently stir fry until cooked.

Add the rice and stir fry for 2-3 minutes, until warmed through. Mix in MSG. Optionally add soy sauce to taste around the edge of the pan.

Serve immediately.