Tangerine peel chicken
Yield: 1 Servings
Ingredients:
- 1 lb Chicken
- 1 ts Ginger (minced)
- 1 Scallion (minced)
- 2 Dried Chillies
- 1 Dried Tangerine Peel Crumbled Oil for deep frying MMMMM------------------------SEASONING A-----------------------------
- 1/2 ts Salt
- 1/2 ts MSG (optional)
- 1/2 ts Dark soy sauce
- 1/2 ts Sam Shu wine
- 2 ts Cornstarch MMMMM------------------------SEASONING B-----------------------------
- 1 1/2 ts Sugar
- 1/2 ts MSG (optional)
- 1/2 ts Dark soy sauce
- 2 ts Light soy sauce
- 1 ts Shao Hsing wine
- 2 ts Black vinager
- 3 dr Sesame oil MMMMM----------------------THICKENING SAUCE---------------------------
- 1/2 ts Cornstarch
- 1 tb Water
Instructions:
Wash chicken and cut into 2cm (3/4 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 1 1/2 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.
