Recipe - Red Cooking Sauce For Poultry Shanghainese

3 One half pound Frying chicken (or chicken
parts)
1 lg Piece dried orange or
tangerine peel
1/3 cup Dry sherry
One half cup Peanut oil
3 One half cup Boiling water
Cornstarch paste
Flower roll for garnish
Parsley or watercress for
garnish

SAUCE
3 lg Slices ginger root
3 tablespoon Hoisin sauce
2 tablespoon Dark soy sauce
3 Whole star anise
2 lg Lumps rock sugar
1 teaspoon 5spice powder
3 Green onions, quartered

Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove
chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and
chop into large chunks. Mix sauce ingredients.

Browning: Add peanut oil to moderately hot wok. When oil is hot, brown
chicken pieces; remove pieces from oil with strainer and drain over bowl.

Slowcooking: Remove all oil from wok; heat to moderate. Add peel, sherry,
and sauce (remixed first); add boiling water. Bring to simmer. Add chicken
pieces. Cover and simmer for 1 hour or until chicken is tender but still
adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup
of sauce, less the spices, to a saucepan; thicken with cornstarch paste to
a light gravy.

Arrange chicken pieces on large serving platter to resemble the shape of a
chicken. Place bunch of parsley or watercress at the tail, a flower roll
at the head with a piece of star anise for a beak. Pour sauce over chicken
when ready to serve.

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini