Red-Cooked Tangerine Chicken

Course : Chicken
Serves: 4
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3 1/2 pounds Frying chicken (or chicken
1 large Piece dried orange or tangerine peel
3 large Slices ginger root
3 tablespoons Hoisin sauce
1/3 cup Dry sherry
2 tablespoons Dark soy sauce
1/2 cup Peanut oil
3 piece Whole star anise
3 1/2 cups Boiling water
2 large Lumps rock sugar
1 tablespoons Cornstarch paste
1 teaspoon 5-spice powder
1 medium Flower roll for garnish
3 medium Green onions -- quartered
1 bunch Parsley or watercress

Preparation / Directions:

Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken 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 drain over bowl. Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry, and sauce (remixed first); add boiling water. Bring to simmer. Add chicken pieces. Cover and simmer for 1 hour or until chicken is tender but still adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a light gravy. Arrange chicken pieces on large serving platter to resemble the shape of a chicken. Place bunch of parsley or watercress at the tail, a flower roll at the head with a piece of star anise for a beak. Pour sauce over chicken when ready to serve.

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