Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken |
| 1 teaspoon | Ginger (minced) |
| 1 \N | Scallion (minced) |
| 2 \N | Dried Chillies |
| 1 \N | Dried Tangerine Peel |
| \N \N | Crumbled |
| \N \N | Oil for deep frying |
| ½ teaspoon | Salt |
| ½ teaspoon | MSG (optional) |
| ½ teaspoon | Dark soy sauce |
| ½ teaspoon | Sam Shu wine |
| 2 teaspoons | Cornstarch |
| 1½ teaspoon | Sugar |
| ½ teaspoon | MSG (optional) |
| ½ teaspoon | Dark soy sauce |
| 2 teaspoons | Light soy sauce |
| 1 teaspoon | Shao Hsing wine |
| 2 teaspoons | Black vinager |
| 3 drops | Sesame oil |
| ½ teaspoon | Cornstarch |
| 1 tablespoon | Water |
SEASONING A
SEASONING B
THICKENING SAUCE
Wash chicken and cut into 2cm (¾ 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 1½ 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.