Red cooked tangerine chicken
Yield: 4 Servings
Ingredients:
- 3 1/2 lb Frying chicken (or chicken -parts)
- 1 lg Piece dried orange or -tangerine peel
- 1/3 c Dry sherry
- 1/2 c Peanut oil
- 3 1/2 c Boiling water
Instructions:
Cornstarch paste Flower roll for garnish Parsley or watercress for -garnish MMMMM---------------------------SAUCE-------------------------------- 3 lg Slices ginger root 3 tb Hoisin sauce 2 tb Dark soy sauce 3 Whole star anise 2 lg Lumps rock sugar 1 ts 5-spice powder 3 Green onions quartered 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. Posted by Fred Peters.
