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Red Cooked Tangerine Chicken



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  • Cooking Time: N/A

Red Cooked Tangerine Chicken

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

SAUCE
3 lg Slices ginger root
3 tb Hoisin sauce
2 tb Dark soy sauce
3 Whole star anise
2 lg Lumps rock sugar
1 ts 5-spice powder
3 Green onions, quartered

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.


Ingredients:

3 1/2 lb Frying chicken (or chicken
-parts)
1 lg Piece dried orange or
-tangerine peel
1/3 c Dry sherry
1/2 c Peanut oil
3 1/2 c Boiling water
Cornstarch paste
Flower roll for garnish
Parsley or watercress for
-garnish

Serves:

4 Servings

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