TANGERINE PEEL CHICKEN

1 lb chicken
1 tsp ginger, minced
1 scallion, minced
SEASONING A:
1/2 tsp salt
1/2 tsp MSG (optional)
1/2 tsp dark soy sauce
1/2 tsp Sam Shu wine
2 tsp cornstarch
SEASONING B:
1 1/2 tsp sugar
1/2 tsp MSG (optional)
1/2 tsp dark soy sauce
2 tsp light soy sauce
1 tsp Shao Hsing wine
2 tsp black vinegar
3 drops sesame oil
FOR FRYING:
oil for deep frying
2 dried chillies
1 dried tangerine peel, crumbled
FOR THE THICKENING SAUCE:
1/2 tsp cornstarch
1 tbsp water
hot cooked rice (to serve)

Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with the minced ginger and scallion, then add the Seasoning A ingredients and marinate for 15 minutes.

Mix Seasoning B ingredients and set aside.

Heat the wok until smoking, add the oil for deep frying and when very hot deep fry the chicken pieces for 1 1/2 minutes, until golden. Drain chicken pieces, discard most of the oil.

Reheat the wok and stir-fry the chillies and crumbled tangerine peel until they darken. Add chicken pieces and stir.

Add Seasoning B and the Thickening sauce (combined cornstarch and water) and stir-fry until the seasoning coats the chicken. Serve with hot cooked rice.

Adapted from unknown source