Tangerine peel marinade for roast chickn
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Piece tangerine peel | |
| 1 | Clove garlic | |
| 1½ | cup | Stock |
| ½ | cup | Soy sauce |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | dash | Pepper |
| 3 | drops | Sesame oil; more or less |
Directions
1. Soak tangerine peel; then mince, along with garlic clove. Place in a deep bowl.
2. Heat stock and add with remaining ingredients, blending well.
3. Add chicken; let stand 2 hours, turning occasionally. Drain, reserving marinade for basting. Then roast.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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