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The Global Kitchen
Tangerine Peel Chicken (Chinese Cuisine)
Television chef Martin Yan uses dried tangerine peel to give
this chicken dish added flavor. If you can't find any, the recipe
still tastes great without it.
By The Associated Press
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TANGERINE PEEL CHICKEN |
Ingredients: |
Tangerine Peel Chicken (Servings: 4)
Start to finish: 20 minutes
(1) 2-inch piece dried tangerine peel (available at Asian markets)
(2) 2 fresh tangerines
(3) 1 tablespoon cornstarch
(4) 2 teaspoons soy sauce
(5) 1 teaspoon rice wine or dry sherry
(6) 12 ounces boneless, skinless chicken breast, cut into thin
strips
For the sauce:
(7) 1/4 cup orange juice
(8) 1 tablespoon soy sauce
(9) 1 teaspoon rice wine or dry sherry
1 teaspoon rice vinegar
1 teaspoon sesame oil
4 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
For the stir-fry:
1 tablespoon vegetable oil
1/2 small yellow onion, thinly sliced
8 small dried red chilies
1-inch piece fresh ginger, peeled and julienned
2 scallions, cut into 2-inch pieces
1 teaspoon cornstarch dissolved in 2 teaspoons water
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Preparation and Cooking:
- In a small bowl, soak the dried tangerine peel in warm water
until softened, about 20 minutes. Drain, cut into narrow strips and
set aside.
- Slice off the ends of the tangerines. Hold the fruit with one
cut side on the cutting board and use a paring knife to remove the
peel in strips, working your way around the fruit. Cut deeply
enough to remove the white pith.
- Slice fruit into segments, cutting the flesh away from the
membranes. Place the flesh in a small bowl.
- Discard half of the tangerine peels. Cut away and discard the
white pith from the remaining half, then cut the peels into long
narrow strips. Place peel in a small bowl and set aside.
- In a medium bowl, combine the cornstarch, soy sauce and wine.
Add the chicken and stir to coat evenly. Let stand for 10 minutes.
- Meanwhile, make the sauce. In a small bowl, combine all
ingredients, stirring until the sugar dissolves. Set aside.
- Heat a large skillet or wok over high. Add the oil and swirl to
coat the sides of the pan.
- Add the onion, chilies and ginger, then stir-fry until fragrant,
about 30 seconds. Add the chicken and stir-fry until no longer pink
at the center.
- Add the scallions and the dried and fresh tangerine peels;
stir-fry until the green onions soften, about 1 minute. Add the
sauce and bring to a boil.
- Add the tangerine segments and stir to coat with the sauce. Add
the cornstarch mixture and cook, stirring, until the sauce boils
and thickens, about 30 seconds.
- (Recipe adapted from Martin Yan's "Martin Yan's China,"
Chronicle Books, 2008)
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Bon appétit! |
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