tangerine flavored chicken
 
servings: 4 
 
1   tangerine peel, dried for 24 hours
1-1/2 Tbsp  vegetable oil
3-1/2 lb.  frying chicken, cut into small pieces
1 large  onion, sliced 1/4" thick
 
  braising liquid:
4 tsp  soy sauce
4 tsp  dry sherry
1/4 tsp  sugar
2 clove  garlic, peeled and flattened
1 slice  ginger
3 Tbsp  hoisin sauce
3   dried chili peppers, broken in half
2 Tbsp  vinegar
1/4 cup  chicken broth
1/4 cup  bamboo shoots, sliced
1/4 lb.  snow peas, steamed and cut in half diagonally
2 tsp  cornstarch
2 tsp  cold water
1/2 tsp  sesame oil
 
warm a large frying pan or a wok over high heat. pour the oil into the 
pan. swirl the pan to coat the entire inside surface. add the chicken. add 
the onion. saute until the chicken is browned on all surfaces. transfer to 
a (3 1/2 to 4 quart) casserole using a slotted spoon. combine all the 
ingredients for the braising liquid except the bamboo shoots and snow peas 
with the chicken and onion. add the tangerine peel. bring to a boil. 
reduce heat to medium low. cover. simmer for 20 minutes. 
 
add the bamboo shoots. turn the chicken pieces over. simmer another 20 
minutes. discard the ginger. if there seems to be too much liquid, 
transfer the liquid to a saucepan and reduce as required. return the 
liquid to the casserole. add the snow peas. combine the cornstarch and 
cold water. mix into the chicken. stir in the sesame oil. simmer until the 
sauce is slightly thickened. serve hot. 
 
source: 
http://www.mit.edu:8001/people/wchuang/cooking/recipes/chinese/tangerine_flavore 
d_chicken.txt 
 
 
 
 
 
(ID: 77266) Mirror: rec.food.recipes: Fri, Mar 26, 2004


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