| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 1 | Piece tangerine peel | |
| 1 | Clove garlic | |
| 1 1/2 | c | Stock |
| 1/2 | c | Soy sauce |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | ds | Pepper |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Soak tangerine peel; then mince, along with garlic clove. Place in a deep bowl. 2. Heat stock and add with remaining ingredients, blending well. 3. Add chicken; let stand 2 hours, turning occasionally. Drain, reserving marinade for basting. Then roast. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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