Recipe - Tangerine Peel Chicken

1 pound Chicken
1 teaspoon Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
Oil for deep frying

SEASONING A
One half teaspoon Salt
One half teaspoon MSG (optional)
One half teaspoon Dark soy sauce
One half teaspoon Sam Shu wine
2 teaspoon Cornstarch

SEASONING B
1 One half teaspoon Sugar
One half teaspoon MSG (optional)
One half teaspoon Dark soy sauce
2 teaspoon Light soy sauce
1 teaspoon Shao Hsing wine
2 teaspoon Black vinager
3 dr Sesame oil

THICKENING SAUCE
One half teaspoon Cornstarch
1 tablespoon Water

Wash chicken and cut into 2cm (Three fourths 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 One half minutes, until golden. Drain chicken pieces, discard most
of the oil. Reheat the wok and stirfry the chillies and crumpled tangerine
peel until they darken. Add chicken pieces and stir. Add Seasoning B and
the Thickening sauce and stirfry until the seasoning coats the chicken.
Serve.

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