Tangerine peel chicken

Yield: 1 Servings

Measure Ingredient
1 pounds Chicken
1 teaspoon Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
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.

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