Subj : Chinese Tangerine Peel Chicken
To   : All
From : Ben Collver
Date : Wed Jan 31 2024 10:54:29

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tangerine Peel Chicken
 Categories: Chinese, Chicken
      Yield: 6 Servings

      1 lb Chicken fillet (500 g)
      1 sl Ginger; minced
      1    Scallion; minced
      2    Dried chilies; chopped
      1    Dried tangerine peel piece
           -(5 x 1.5 cm); crumbled
           Oil; for deep frying

MMMMM------------------------SEASONING A-----------------------------
    1/2 ts Salt
    1/2 ts MSG
    1/2 ts Dark soy sauce
    1/2 ts Sam Shu wine (30% rice
           -wine)
      2 ts Corn starch

MMMMM------------------------SEASONING B-----------------------------
  1 1/2 ts Sugar
    1/2 ts MSG
    1/2 ts Dark soy sauce
      2 ts Light soy sauce
      1 ts Shaoxing wine
      2 ts Black vinegar
      2 dr Sesame oil; up to 3

MMMMM-------------------------THICKENING------------------------------
    1/2 ts Corn starch
      1 tb Water

  Wash the chicken and cut into 2 cm (1/4") cubes. Mix thoroughly with
  the minced ginger and scallion, then add the Seasoning A ingredients
  and marinate for 15 minutes. Mix the Seasoning B ingredients and set
  aside.

  Heat the wok until smoking, add the oil and when very hot deep-fry the
  chicken pieces for 1-1/2 minutes, until golden. Drain. Discard most
  of the oil.

  Reheat the wok and stir-fry the chilies and tangerine peel until they
  darken. Add the chicken pieces and stir. Add Seasoning B and the
  thickening ingredients and stir-fry until the seasoning coats the
  chicken. Serve.

  Recipe by HK & China Gas Chinese Cookbook

MMMMM

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