tangerine peel chicken
 
the use of tangerine peel to flavor meat is typical of southern and 
western china 
 
10 oz.  chicken breast
2 piece  dried tangerine peel
2 tsp  salt
2-1/2 Tbsp  cornstarch
2 clove  garlic
2 slice  ginger root
2   dried chili peppers
1   mediumsized onion
3-1/2 Tbsp  vegetable oil
1/4 cup  chicken stock
1-1/2 Tbsp  sugar
1-1/2 Tbsp  vinegar
1-1/2 Tbsp  soy sauce
1/4 cup  water
1-1/2 Tbsp  dry sherry
 
cut the chicken into 1 1/2 x 1-inch thin slices. rub them with salt and 
dredge with 1 tablespoon cornstarch. crush the garlic. shred the ginger 
and chili peppers. slice the onion thin. soak the tangerine peel in water 
for 20 minutes; then drain. 
 
cooking: heat the oil in a frying pan, add the ginger, chili pepper, 
tangerine peel, and garlic, and stir-fry for 1 minute. spread the chicken 
slices over the pan. stir and turn them in the impregnated oil for 2 
minutes. add the stock and stir for 1 minute. mix the remaining cornstarch 
and all the other ingredients together until well blended. pour the 
mixture over the chicken and stir until the sauce thickens. remove the 
tangerine peel, and serve. 
 
this dish from western china is not only sweet and sour but also very hot. 
 
serves 4-6 with other dishes 
if you want to save time and effort substitute with chicken broth. 
it's not quite the same. 
 
source: http://chilemasters.tripod.com/chicken-tangerine.html 
 
 
-- 
 
(ID: 77269) Mirror: rec.food.recipes: Fri, Mar 26, 2004


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