| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Fryer |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Szechwan peppercorns; crushed |
| 3 |
|
Whole star anise |
| 1 |
|
Piece tangerine peel; soaked to soften |
| 1/2 |
ts |
5 spice powder |
| 2 |
sl |
Ginger |
| 1/4 |
c |
Rice wine or dry sherry |
| 1 |
c |
Dark soy sauce |
| 1 |
tb |
Oriental sesame oil |
INSTRUCTIONS
(from Regional Cooking of China)
Rinse chicken; pat dry and set aside. Bring water, salt, sugar,
peppercorns, anise, tangerine peel, 5 spice powder, ginger and wine to
boil. Add soy sauce and simmer 15 minutes. Add chicken, turn to coat, cover
and simmer 10 minutes. Turn chicken over and simmer another 10 minutes.
Remove saucepan from heat and let stand, covered, at least 20 minutes.
Remove chicken, cool and rub with sesame oil. Reserve cooking liquid. Cut
chicken into bite-size pieces and arrange on heated platter. Pour 1/4 cup
cooking liquid over chicken and serve. Store remaining soy liquid for
future use in refrigerator.
Note: I have done this recipe before without tangerine peel (none
available) and it was good.
Posted to CHILE-HEADS DIGEST V4 #115 by Judy Howle <howle@ebicom.net> on
Sep 07, 1997
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