| Szechuan Tangerine Peel Chicken ~ The use of tangerine peel to flavor meat is typical of Southern and Western China 10 oz chicken breast 2 pieces dried tangerine peel 2 tsp salt 2½ tbsp cornstarch 2 cloves garlic 2 slices ginger root 2 dried chili peppers 1 medium-sized onion 3½ tbsp vegetable oil ¼ cup chicken stock 1½ tbsp sugar 1½ tbsp vinegar 1½ tbsp soy sauce ¼ cup water 1½ tbsp dry sherry Preparation: Cut the chicken into 1½ x 1-inch thin slices. Rub them with salt and dredge with 1 tablespoon cornstarch. Crush the garlic. Shred the ginger and chili peppers. Slice the onion thin. Soak the tangerine peel in water for 20 minutes; then drain. Cooking: 1. Heat the oil in a frying pan, add the ginger, chile pepper, tangerine peel, and garlic; stir-fry for 1 minute. 2. Spread the chicken slices over the pan. Stir and turn them in the impregnated oil for 2 minutes. 3. Add the stock and stir for 1 minute. Mix the remaining cornstarch and all the other ingredients together until well blended. Pour the mixture over the chicken and stir until the sauce thickens. Remove the tangerine peel, and serve. This dish from Western China is not only sweet and sour but also very hot. Serves 4-6 with other dishes If you want to save time, effort substitute with chicken broth. It's not quite the same. |
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