Tangerine Flavored Chicken
rec.food.recipes/Edoc/2004
Servings: 4

1 tangerine peel, dried for 24 hours
1 1/2 Tbsp vegetable oil
3 1/2 lbs frying chicken, cut into small pieces
1 large onion, sliced 1/4" thick

Braising Liquid:
4 tsp soy sauce
4 tsp dry sherry
1/4 tsp sugar
2 cloves garlic, peeled and flattened
1 slice ginger
3 Tbsp Hoisin sauce
3 dried chili peppers, broken in half
2 Tbsp vinegar
1/4 cup chicken broth
1/4 cup bamboo shoots, sliced
1/4 lb snow peas, steamed and cut in half diagonally
2 tsp cornstarch
2 tsp cold water
1/2 tsp sesame oil

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.