Chicken w/tangerine flavor

4 Servings

Ingredients

Quantity Ingredient
1 Tangerine, Peel Only, Dried for 24 Hours
1½ tablespoon Vegetable Oil
3½ pounds Frying Chicken, Cut Into Small Pieces
1 large Onion, Sliced 1/4\" Thick
4 teaspoons Soy Sauce
4 teaspoons Dry Sherry
¼ teaspoon Sugar
2 Cloves Garlic, Peeled & Flattened
1 slice Ginger
3 tablespoons Hoisin Sauce
3 Dried Chili Peppers, Broken in Half
2 tablespoons Vinegar
¼ cup Chicken Broth
¼ cup Bamboo Shoots, Sliced
¼ pounds Snow Peas, Steamed & Cut in Half Diagonally
2 teaspoons Cornstarch
2 teaspoons COLD Water
½ teaspoon Sesame Oil

Directions

BRAISING LIQUID

BINDER & SEASONINGS

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 (3½-4 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.

Posted to EAT-L Digest 12 November 96 Date: Tue, 12 Nov 1996 09:39:22 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>

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