| 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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