Tangerine Peel Chicken Recipe

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Tangerine Peel Chicken Ingredients

1 lb chicken
1 tsp ginger (minced)
1 scallion (minced)
2 dried chillies
1 dried tangerine peel
1 crumbled
1 oil for deep frying

SEASONING A

1/2 tsp salt
1/2 tsp msg (optional)
1/2 tsp dark soy sauce
1/2 tsp sam shu wine
2 tsp cornstarch

SEASONING B

1 1/2 tsp sugar
1/2 tsp msg (optional)
1/2 tsp dark soy sauce
2 tsp light soy sauce
1 tsp shao hsing wine
2 tsp black vinager
3 drop sesame oil

THICKENING SAUCE

1/2 tsp cornstarch
1 tbsp water

A Recipe for
Tangerine Peel Chicken

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Tangerine Peel Chicken

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Tangerine Peel Chicken Directions

Wash chicken and cut into 2cm (3/4 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 1/2 minutes, until golden. Drain chicken
pieces, discard most of the oil. Reheat the wok and stir-fry the
chillies and crumpled tangerine peel until they darken. Add chicken
pieces and stir. Add Seasoning B and the Thickening sauce and
stir-fry until the seasoning coats the chicken. Serve.

Serves: 1

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Tangerine Peel Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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