| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 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 |
| Cornstarch paste | ||
| Flower roll for garnish | ||
| Parsley or watercress for garnish | ||
| 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 |
INSTRUCTIONS
SAUCE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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