Tangerine Flavored Chicken
Red Cooked Tangerine Chicken
Tangerine And Honey-Glazed Chicken
Tangerine Peel Chicken




Tangerine Flavored Chicken

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.

Source:
http://www.mit.edu:8001/people/wchua...gerine_Flavore
d_Chicken.txt




Red Cooked Tangerine Chicken
Categories: Chinese, Chicken
Yield: 4 servings

3 1/2 lb 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

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.

Source:
http://www.recipesource.com/ethnic/a...ine-chicken1.h
tml





Tangerine And Honey-Glazed Chicken

Yield: 4 servings

3 Tangerines or juicy oranges
2 Tbsp Honey
2 Tbsp Soy sauce
2 Cloves garlic; crushed
3 lb Chicken; cut into 8 pieces

Grate 1 tsp tangerine zest (colored part of peel); squeeze enough juice to
get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large
bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix.
Add chicken; turn to coat. Cover; marinate in refrigerate 2 to 3 hours,
turning chicken occasionally. Preheat oven to 400F. Line large jelly-roll
pan with aluminum foil. Drain marinade into saucepan; boil 3 minutes or
until reduced by half. Arrange chicken skin side on a jelly-roll pan; bake
40 minutes or until cooked, basting every 10 minutes with marinade and pan
juices. Garnish with tangerine wedges.

From: McCall's Source:
http://www.ichef.com/recipe.cfm?task...772 1&CFID=17
017655&CFTOKEN=72668817



Tangerine Peel Chicken

The use of tangerine peel to flavor meat is typical of Southern and
Western China

10 oz chicken breast
2 pieces dried tangerine peel
2 tsp salt
2 1/2 Tbsp cornstarch
2 cloves garlic
2 slices ginger root
2 dried chili peppers
1 medium-sized onion
3 1/2 Tbsp vegetable oil
1/4 cup chicken stock
1 1/2 Tbsp sugar
1 1/2 Tbsp vinegar
1 1/2 Tbsp soy sauce
1/4 cup water
1 1/2 Tbsp dry sherry

Cut the chicken into 1 1/2 x 1-inch thin slices. Rub them with salt and
dredge with 1 tablespoon cornstarch. Crush the garlic. Shred the ginger
and chili peppers. Slice the onion thin. Soak the tangerine peel in water
for 20 minutes; then drain.

Cooking: Heat the oil in a frying pan, add the ginger, chili pepper,
tangerine peel, and garlic, and stir-fry for 1 minute. Spread the chicken
slices over the pan. Stir and turn them in the impregnated oil for 2
minutes. Add the stock and stir for 1 minute. Mix the remaining cornstarch
and all the other ingredients together until well blended. Pour the
mixture over the chicken and stir until the sauce thickens. Remove the
tangerine peel, and serve.

This dish from Western China is not only sweet and sour but also very hot.

Serves 4-6 with other dishes
If you want to save time and effort substitute with chicken broth.
It's not quite the same.

Source: http://chilemasters.tripod.com/chicken-tangerine.html


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