Name: Tangerine Peel Chicken
Ingredients: 1 lb Chicken; 1 ts Ginger (minced); 1 Scallion (minced); 2 Dried Chillies; 1 Dried Tangerine Peel; Crumbled; Oil for deep frying; 1/2 ts Salt; 1/2 ts MSG (optional); 1/2 ts Dark soy sauce; 1/2 ts Sam Shu wine; 2 ts Cornstarch; 1 1/2 ts Sugar; 1/2 ts MSG (optional); 1/2 ts Dark soy sauce; 2 ts Light soy sauce; 1 ts Shao Hsing wine; 2 ts Black vinager; 3 dr Sesame oil; 1/2 ts Cornstarch; 1 tb Water

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James Boyce

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Poultry	1	Servings

INGREDIENTS

1	lb	Chicken
1	ts	Ginger (minced)
1		Scallion (minced)
2		Dried Chillies
1		Dried Tangerine Peel
		Crumbled
		Oil for deep frying
1/2	ts	Salt
1/2	ts	MSG (optional)
1/2	ts	Dark soy sauce
1/2	ts	Sam Shu wine
2	ts	Cornstarch
1 1/2	ts	Sugar
1/2	ts	MSG (optional)
1/2	ts	Dark soy sauce
2	ts	Light soy sauce
1	ts	Shao Hsing wine
2	ts	Black vinager
3	dr	Sesame oil
1/2	ts	Cornstarch
1	tb	Water

INSTRUCTIONS

SEASONING A
SEASONING B
THICKENING SAUCE
Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with the
minced ginger and scallion, then add the Seasoning A ingredients and
marinate for 15 minutes. Mix Seasoning B ingredients and set aside. Heat
the wok until smoking, add the oil and when very hot deep fry the chicken
pieces for 1 1/2 minutes, until golden. Drain chicken pieces, discard most
of the oil. Reheat the wok and stir-fry the chillies and crumpled tangerine
peel until they darken. Add chicken pieces and stir. Add Seasoning B and
the Thickening sauce and stir-fry until the seasoning coats the chicken.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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