Red-cooked tangerine chicken

Yield: 4 servings

Measure 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

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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