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Chicken with Tangerine Peel

Szechuan peppercorns and dried tangerine peel are available at oriental grocers.
If you cannot get them, use crushed whole allspice and dry your own tangerine peel in the oven.

ingredients

serves 4 - 6
1.5 kg (3 lb) chicken
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) dry sherry
salt
3 spring onions
25 g (1 oz) seasoned cornflour
deep fat for frying
1 - 2 dried red peppers (or more if you like this dish hot), dry fried then crushed
2.5 g (1/2 tsp) Szechuan peppercorns, crushed
1 piece dried tangerine peel, crushed
30 ml (2 tbsp) wine vinegar
approx 125 ml (1/4 pt) chicken stock
salt to taste

method

1. Cut the chicken into eight pieces first and then each of these into a further two or three pieces.

2. Marinate for 3 - 4 hours in soy sauce together with sherry, salt and one chopped spring onion.

3. Chop the remaining spring onions and set aside for garnish.

4. Drain the chicken pieces and reserve the marinade.

5. Dust the chicken with cornflour and deep fry in two or three lots for about 7 minutes or until golden and crisp.

6. Lift out and keep warm.

7. In another pan, heat a little oil and fry the pepper, peppercorns and crushed tangerine rind for a minute.

8. Add the cooked chicken pieces and toss all together.

9. Pour in the vinegar and cook over a higher heat until the vinegar evaporates.

10. Keep moving the chicken around in the pan. Add sufficient stock to the marinade to make up to 175 ml (7 fl oz).

11. Pour into the pan. Do not cover.

12. Cook for 15 minutes or until the liquid evaporates, stirring occasionally.

13. Serve at once sprinkled with spring onions.

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