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Tangerine Peel Chicken Recipe

	Category	Mexican Recipes
	Views	69
	Ratings	0

Ingredients And Procedures

1 lb Chicken

1 ts Ginger (minced)

1 Scallion (minced)

2 Dried Chillies

1 Dried Tangerine Peel

Crumbled Oil for deep frying --------------------------------SEASONING A-------------------------------- 1/2 ts Salt

1/2 ts MSG (optional)

1/2 ts Dark soy sauce

1/2 ts Sam Shu wine

2 ts Cornstarch

--------------------------------SEASONING B-------------------------------- 1 1/2 ts Sugar

1/2 ts MSG (optional)

1/2 ts Dark soy sauce

2 ts Light soy sauce

1 ts Shao Hsing wine

2 ts Black vinager

3 dr Sesame oil

------------------------------THICKENING SAUCE------------------------------ 1/2 ts Cornstarch

1 tb Water

Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with the minced ginger and scallion, then add the Seasoning A ingredients and marinate for 15 minutes. Mix 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 chicken pieces, discard most of the oil. Reheat the wok and stir-fry the chillies and crumpled tangerine peel until they darken. Add chicken pieces and stir. Add Seasoning B and the Thickening sauce and stir-fry until the seasoning coats the chicken. Serve.

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<h1>Tangerine Peel Chicken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Chicken <P>1 ts Ginger (minced) <P>1 Scallion (minced) <P>2 Dried Chillies <P>1 Dried Tangerine Peel <P>Crumbled Oil for deep frying --------------------------------SEASONING A-------------------------------- 1/2 ts Salt <P>1/2 ts MSG (optional) <P>1/2 ts Dark soy sauce <P>1/2 ts Sam Shu wine <P>2 ts Cornstarch <P>--------------------------------SEASONING B-------------------------------- 1 1/2 ts Sugar <P>1/2 ts MSG (optional) <P>1/2 ts Dark soy sauce <P>2 ts Light soy sauce <P>1 ts Shao Hsing wine <P>2 ts Black vinager <P>3 dr Sesame oil <P>------------------------------THICKENING SAUCE------------------------------ 1/2 ts Cornstarch <P>1 tb Water <P>Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with the minced ginger and scallion, then add the Seasoning A ingredients and marinate for 15 minutes. Mix 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 chicken pieces, discard most of the oil. Reheat the wok and stir-fry the chillies and crumpled tangerine peel until they darken. Add chicken pieces and stir. Add Seasoning B and the Thickening sauce and stir-fry until the seasoning coats the chicken. Serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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