Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     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" 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                     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