3 1/2 lb frying chicken (or chicken parts)
1 large piece dried orange or tangerine pee, l
1/3 cup dry sherry
1/2 cup peanut oil
3 1/2 cup boiling water
1 cornstarch paste
1 flower roll for garnish
1 parsley or watercress for garnish
SAUCE
3 large slices ginger root
3 tbsp hoisin sauce
2 tbsp dark soy sauce
3 whole star anise
2 large lumps rock sugar
1 tsp 5-spice powder
3 green onions, quartered
A Recipe for
Red Cooked Tangerine Chicken
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Herb Tip |
This is a recipe for Red Cooked Tangerine Chicken from the recipe cookbook of Recipes-to-go (Asian)
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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.
Slow-cooking: 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.
Serves: 4
Red Cooked Tangerine Chicken Recipe brought to you by Recipes To-Go