Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Piece tangerine peel |
1 \N | Clove garlic |
1½ cup | Stock |
½ cup | Soy sauce |
1 tablespoon | Sugar |
1 teaspoon | Salt |
1 dash | Pepper |
3 drops | Sesame oil; more or less |
1. Soak tangerine peel; then mince, along with garlic clove. Place in a deep bowl.
2. Heat stock and add with remaining ingredients, blending well.
3. Add chicken; let stand 2 hours, turning occasionally. Drain, reserving marinade for basting. Then roast.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .