Pitik jeruk

Orange chicken
	Orange chicken
Ajangan	Main
Panggonan asal	China (original version); United States (American Chinese version)
Tlatah utawa praja	United States (original version); North America (American Chinese version)
Woworan pokok	Chicken, orange sauce or orange peels
	Buku masakan: Orange chicken Médhia: Orange chicken

Ayam jeruk ( simplified Chinese ) minangka sawijining sajian Cina Amerika Lor sing asale saka Hunan . ^[1]

Ing basa Cina, sajian iki dikenal minangka "橙花雞", kanthi harfiah "pitik kulit jeruk" (seger). Olahan kasebut uga nduweni variasi sing dikenal kanthi sebutan "陳皮雞", kanthi harfiah "pitik jeruk garing", nuduhake kulit jeruk utawa jeruk kering, sing digunakake kanggo pangobatan tradisional Tionghoa uga masakan.

Referensi

↑ Lo, Eileen Yin-Fei (1999). "Poultry and Other Fowl". The Chinese Kitchen. calligraphy by San Yan Wong (édhisi ka-1st). New York, New York: William Morrow and Company. kc. 314. ISBN 0-688-15826-9. ORANGE CHICKEN Chun Pei Gai Pan Traditionally this Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.

[1] Lo, Eileen Yin-Fei (1999). "Poultry and Other Fowl". The Chinese Kitchen. calligraphy by San Yan Wong (édhisi ka-1st). New York, New York: William Morrow and Company. kc. 314. ISBN 0-688-15826-9. ORANGE CHICKEN Chun Pei Gai Pan Traditionally this Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.

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