Red-cooked Tangerine Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
POULTRY:
3 1/2 lbs: frying chicken,
3 1/2 cup: boiling water,
1 each: lrg pc dried orange peel,
1 tbsp: cornstarch paste,
1/3 cup: dry sherry,
1 each: flower roll for garnish,
1/2 cup: peanut oil,
1 each: parsley for garnish,
SAUCE:
3 each: large slices ginger root,
2 each: large lumps rock sugar,
3 tbsp: hoisin sauce,
1 tsp: 5-spice powder,
2 tbsp: dark soy sauce,
3 each: green onions, quartered
3 each: whole star anise,
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.
Serves 4
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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.
Serves 4
~---
Source from luhu.jp
Tags
Poultry