Recipe - Chicken Wtangerine Flavor

1 Tangerine, Peel Only, Dried
for 24 Hours
1 One half tablespoon Vegetable Oil
3 One half pound Frying Chicken, Cut Into
Small Pieces
1 lg Onion, Sliced 1/4" Thick

BRAISING LIQUID
4 teaspoon Soy Sauce
4 teaspoon Dry Sherry
One fourth teaspoon Sugar
2 Cloves Garlic, Peeled &
Flattened
1 sl Ginger
3 tablespoon Hoisin Sauce
3 Dried Chili Peppers, Broken
in Half
2 tablespoon Vinegar
One fourth cup Chicken Broth
One fourth cup Bamboo Shoots, Sliced
One fourth pound Snow Peas, Steamed & Cut in
Half Diagonally

BINDER & SEASONINGS
2 teaspoon Cornstarch
2 teaspoon COLD Water
One half teaspoon Sesame Oil

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 (3
1/24 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 EATL Digest 12 November 96

Date: Tue, 12 Nov 1996 09:39:22 0800

From: Joel Ehrlich Joel.Ehrlich@SALATA.COM