Tangerine peel chicken
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.