Recipe - Red Cooked Chicken In Spices

1 Fryer
4 cup Water
1 teaspoon Salt
One fourth cup Sugar
1 tablespoon Szechwan peppercorns;
crushed
3 Whole star anise
1 Piece tangerine peel; soaked
to soften
One half teaspoon 5 spice powder
2 sl Ginger
One fourth cup Rice wine or dry sherry
1 cup Dark soy sauce
1 tablespoon Oriental sesame oil

(from Regional Cooking of China)

Rinse chicken; pat dry and set aside. Bring water, salt, sugar,
peppercorns, anise, tangerine peel, 5 spice powder, ginger and wine to
boil. Add soy sauce and simmer 15 minutes. Add chicken, turn to coat, cover
and simmer 10 minutes. Turn chicken over and simmer another 10 minutes.
Remove saucepan from heat and let stand, covered, at least 20 minutes.
Remove chicken, cool and rub with sesame oil. Reserve cooking liquid. Cut
chicken into bitesize pieces and arrange on heated platter. Pour One fourth cup
cooking liquid over chicken and serve. Store remaining soy liquid for
future use in refrigerator.

Note: I have done this recipe before without tangerine peel (none
available) and it was good.

Posted to CHILEHEADS DIGEST V4 #115 by Judy Howle howle@ebicom.net on
Sep 07, 1997