Red Cooked Tangerine Chicken

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

Title: RED COOKED TANGERINE CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

3 1/2 lb Frying chicken (or chicken
-parts)
1 lg Piece dried orange or
-tangerine peel
1/3 c Dry sherry
1/2 c Peanut oil
3 1/2 c Boiling water
Cornstarch paste
Flower roll for garnish
Parsley or watercress for
-garnish

---------------------------SAUCE---------------------------
3 lg Slices ginger root
3 tb Hoisin sauce
2 tb Dark soy sauce
3 Whole star anise
2 lg Lumps rock sugar
1 ts 5-spice powder
3 Green onions, quartered

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.

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