Tangerine Chicken

Name: Tangerine Chicken
Ingredients: 1 (1 kg) roasting chickens or 1 (1 kg) chicken thigh fillet; 2 tangerines or 2 mandarin oranges; 1 teaspoon szechwan pepper; 2 tablespoons peanut oil; 1 teaspoon finely chopped garlic; 2 teaspoons finely chopped ginger; 3 tablespoons tangerine juice or 3 tablespoons orange juice; 3 tablespoons Chinese wine or 3 tablespoons sherry wine; 1 tablespoon dark soy sauce; 1 teaspoon oriental sesame oil

10 ingredients

12 steps

Ingredients

1 (1 kg) roasting chickens or 1 (1 kg) chicken thigh fillet
2 tangerines or 2 mandarin oranges
1 teaspoon szechwan pepper
2 tablespoons peanut oil
1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
3 tablespoons tangerine juice or 3 tablespoons orange juice
3 tablespoons Chinese wine or 3 tablespoons sherry wine
1 tablespoon dark soy sauce
1 teaspoon oriental sesame oil

Directions

1

Cut chicken in pieces Chinese style.
2

Remove the zest of one of the tangerines and cut into fine strips.
3

Squeeze the juice, strain and reserve.
4

Peel the second tangerine, divide into segments, peel and set aside for garnishing.
5

Roast Szechwan pepper, crush to a powder.
6

Heat oil in a wok and on low heat fry the garlic and ginger until fragrant.
7

Add the chicken and toss over high heat until the colour changes.
8

Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce.
9

Cover and cook until chicken is just tender.
10

Just before serving stir in the sesame oil.
11

* If tangerines are not in season, use 3 or 4 pieces of dried tangerine peel, soaked in a little warm water or Chinese wine until soft.
12

Cut into fine shreds and add while simmering the chicken.