Red cooked tangerine chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Frying chicken (or chicken parts) |
| 1 | large | Piece dried orange or tangerine peel |
| ⅓ | cup | Dry sherry |
| ½ | cup | Peanut oil |
| 3½ | cup | Boiling water |
| Cornstarch paste | ||
| Flower roll for garnish | ||
| Parsley or watercress for garnish | ||
| 3 | larges | Slices ginger root |
| 3 | tablespoons | Hoisin sauce |
| 2 | tablespoons | Dark soy sauce |
| 3 | Whole star anise | |
| 2 | larges | Lumps rock sugar |
| 1 | teaspoon | 5-spice powder |
| 3 | Green onions, quartered | |
Directions
SAUCE
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.