Red Cooked Tangerine Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Frying chicken, or chicken parts
1 large: Piece dried orange or tangerine peel,
1/3 cup: Dry sherry,
1/2 cup: Peanut oil,
3 1/2 cup: Boiling water,
Cornstarch paste,
Flower roll for garnish,
Parsley or watercress for garnish,
SAUCE
3 large: Slices ginger root,
3 tbsp: Hoisin sauce,
2 tbsp: Dark soy sauce,
3: Whole star anise,
2 large: Lumps rock sugar,
1 tsp: 5-spice powder,
3: Green onions, quartered
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.
Posted by Fred Peters.
Source from luhu.jp
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.
Posted by Fred Peters.
Source from luhu.jp