Red-cooked tangerine chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | frying chicken |
| 1 | each | lrg pc dried orange peel |
| ⅓ | cup | dry sherry |
| ½ | cup | peanut oil |
| 3 | eaches | large slices ginger root |
| 3 | tablespoons | hoisin sauce |
| 2 | tablespoons | dark soy sauce |
| 3 | eaches | whole star anise |
| 3½ | cup | boiling water |
| 1 | tablespoon | cornstarch paste |
| 1 | each | flower roll for garnish |
| 1 | each | parsley for garnish |
| 2 | eaches | large lumps rock sugar |
| 1 | teaspoon | 5-spice powder |
| 3 | eaches | green onions, quartered |
Directions
POULTRY
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.
Serves 4
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