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By mersaydees on January 13, 2013
"Based on a recipe from Ken Hom’s cookbook, Quick & Easy Chinese Cooking. His introduction to the recipe says, “This is an ‘overnighter.’ My mother used to make it the night before and simply reheat it at dinner time. She used dried orange peels but I like the clean taste of fresh oranges. The easiest way to remove the orange..."
Prep Time: 20 mins
Total Time: 44 mins