Tangerine Flavored Chicken |
 |
| Course : |
Chicken |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
Ingredients:
| 1 |
medium |
tangerine peel -- dried for 24 hours |
| 1 1/2 |
Tablespoons |
vegetable oil |
| 3 1/2 |
Pounds |
frying chicken -- cut into small |
| 1 |
Large |
onion -- sliced 1/4 inch thick |
|
|
---Braising Liquid: |
| 4 |
Teaspoons |
soy sauce |
| 4 |
Teaspoons |
dry sherry |
| 1/4 |
Teaspoon |
sugar |
| 2 |
Cloves |
garlic -- peeled and flattened |
| 1 |
Slice |
ginger |
| 3 |
Tablespoons |
Hoisin sauce |
| 3 |
medium |
dried chile peppers -- broken in half |
| 2 |
Tablespoons |
vinegar |
| 1/4 |
Cup |
chicken broth |
| 1/4 |
Cup |
bamboo shoots -- sliced |
| 1/4 |
Pound |
snow peas -- steamed and cut in half diagonally |
| 2 |
Teaspoons |
cornstarch |
| 2 |
Teaspoons |
cold water |
| 1/2 |
Teaspoon |
sesame oil |
|
| |
Preparation:
Warm a large frying pan or a wok over high heat. Pour the oil into the pan.
Swirl the pan to coat the entire inside surface. Add the chicken. Add the
onion. Saute until the chicken is browned on all surfaces. Transfer to a
(3
1/2 to 4 quart) casserole using a slotted spoon.
Combine all the ingredients for the braising liquid except the bamboo shoots
and snow peas with the chicken and onion. Add the tangerine peel. Bring to
a boil. Reduce heat to medium low. Cover. Simmer for 20 minutes. Add the
bamboo shoots. Turn the chicken pieces over. Simmer another 20 minutes.
Discard the ginger. If there seems to be too much liquid, transfer the
liquid to a saucepan and reduce as required. Return the liquid to the
casserole. Add the snow peas. Combine the cornstarch and cold water. Mix
into the chicken. Stir in the sesame oil. Simmer until the sauce is
slightly
thickened. Serve hot. |
| |
Nutritional Information:
507 Calories (kcal); 26g Total Fat; (45% calories from fat); 10g Protein; 57g Carbohydrate; 1mg Cholesterol; 2353mg Sodium |