Tangerine Peel Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: TANGERINE PEEL CHICKEN
Categories: Chinese, Poultry
Yield: 1 servings

1 lb Chicken
1 ts Ginger (minced)
1 Scallion (minced)
2 Dried Chillies
1 Dried Tangerine Peel
Crumbled
Oil for deep frying

------------------------SEASONING A------------------------
1/2 ts Salt
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
1/2 ts Sam Shu wine
2 ts Cornstarch

------------------------SEASONING B------------------------
1 1/2 ts Sugar
1/2 ts MSG (optional)
1/2 ts Dark soy sauce
2 ts Light soy sauce
1 ts Shao Hsing wine
2 ts Black vinager
3 dr Sesame oil

---------------------THICKENING SAUCE---------------------
1/2 ts Cornstarch
1 tb Water

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 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
crumpled tangerine peel until they darken. Add chicken
pieces and stir. Add Seasoning B and the Thickening
sauce and stir-fry until the seasoning coats the
chicken. Serve.

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