Tangerine Chicken
- 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
- Cut chicken in pieces Chinese style.
- Remove the zest of one of the tangerines and cut into fine strips.
- Squeeze the juice, strain and reserve.
- Peel the second tangerine, divide into segments, peel and set aside for garnishing.
- Roast Szechwan pepper, crush to a powder.
- Heat oil in a wok and on low heat fry the garlic and ginger until fragrant.
- Add the chicken and toss over high heat until the colour changes.
- Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce.
- Cover and cook until chicken is just tender.
- Just before serving stir in the sesame oil.
- * 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.
- Cut into fine shreds and add while simmering the chicken.
chicken thigh fillet, oranges, pepper, peanut oil, garlic, ginger, tangerine juice, chinese wine, soy sauce, sesame oil
Taken from www.food.com/recipe/tangerine-chicken-271730 (may not work)