Red-cooked tangerine chicken is a Chinese dish that is typically made with chicken that has been marinated in a tangerine sauce and then cooked in a wok. The chicken is usually served with rice and vegetables.
SAUCE:3 ea large slices ginger root2 ea large lumps rock sugar3 tb hoisin sauce1 ts 5-spice powder2 tb dark soy sauce3 ea green onions, quartered3 ea whole star anise Preparation:Rinse and soak dried peel in sherry for 1 hour.
Removechicken neck, heart, gizzard and liver (use in stock pot).
Washchicken and chop into large chunks.
Mix sauce ingredients.
Browning:Add peanut oil to moderately hot wok.
When oil is hot,brown chicken pieces; remove pieces from oil with strainer and drainover bowl.
Slow-cooking:Remove all oil from wok; heat to moderate.
Add peel, sherry, and sauce (remixed first); add boiling water.
Bringto simmer.
Add chicken pieces.
Cover and simmer for 1 hour or untilchicken is tender but still adhering to bones.
When tender, removepieces from sauce.
Transfer 1 cup of sauce, less the spices, to asaucepan; thicken with cornstarch paste to a light gravy.
Arrange chicken pieces on large serving platter to resemble the shapeof a chicken.
Place bunch of parsley or watercress at the tail, aflower roll at the head with a piece of star anise for a beak.
Poursauce over chicken when ready to serve.
Serves 4~ .
Ingredients
Directions
SAUCE:3 ea large slices ginger root2 ea large lumps rock sugar3 tb hoisin sauce1 ts 5-spice powder2 tb dark soy sauce3 ea green onions, quartered3 ea whole star anise Preparation:Rinse and soak dried peel in sherry for 1 hour.
Removechicken neck, heart, gizzard and liver (use in stock pot).
Washchicken and chop into large chunks.
Mix sauce ingredients.
Browning:Add peanut oil to moderately hot wok.
When oil is hot,brown chicken pieces; remove pieces from oil with strainer and drainover bowl.
Slow-cooking:Remove all oil from wok; heat to moderate.
Add peel, sherry, and sauce (remixed first); add boiling water.
Bringto simmer.
Add chicken pieces.
Cover and simmer for 1 hour or untilchicken is tender but still adhering to bones.
When tender, removepieces from sauce.
Transfer 1 cup of sauce, less the spices, to asaucepan; thicken with cornstarch paste to a light gravy.
Arrange chicken pieces on large serving platter to resemble the shapeof a chicken.
Place bunch of parsley or watercress at the tail, aflower roll at the head with a piece of star anise for a beak.
Poursauce over chicken when ready to serve.
Serves 4~ .
