Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Orange Flavored Chili Chicken




Source of Recipe


WNBC


Recipe Introduction


Dish From Sweet-N-Tart Restaurant (As Replicated By Eileen Yin-Fei Lo)
The "old skin" referred to in this Sichuan recipe is dried tangerine skin. The peels are dried in the sun, then kept in sealed jars in a cool dry place. The older the skin, the more expensive it is; some tangerine skins are 10 years old. Often tangerine skins are found in herbalist's shops, but they are readily available in Chinese and Asian groceries. Traditionally, this recipe for chicken with "old skin" was served at feasts and banquets and even at the dinners of nobles.


List of Ingredients




For the Chicken
8 ounces chicken cutlet, cleaned thoroughly, dried, and cut into slices 2 1/2 inches long by 1/4 inch wide
1 tablespoon egg white, beaten
2 teaspoons tapioca starch

For The Sauce
1-tablespoon double dark soy sauce
3 1/2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon sesame oil
2 tablespoons Shao-Hsing wine or sherry
1/2 teaspoon hot pepper oil
2 teaspoons Chinese white rice vinegar or distilled vinegar
2 tablespoons peanut oil
3 dried whole chilies
1 tablespoon Sichuan peppercorn paste
1 teaspoon dried tangerine peel, soaked in hot water for 20 minutes until softened and cut into long shreds
2 teaspoons minced ginger
4 tablespoons scallions, trimmed and cut into 1/2 inch long pieces
1 tablespoon Shao-Hsing wine or sherry

Recipe



Put the chicken in a bowl, add the egg white and tapioca starch and toss well to coat. Reserve. Mix the sauce ingredients in a separate bowl and reserve.

Heat a wok over high heat for 30 seconds. Add the peanut oil and coat the wok with it using a spatula. When a wisp of white smoke appears, add the chilies, stir and cook for 30 seconds.

Add the coated chicken and spread it in a thin layer in the wok. Cook for a minute. Turn the mixture over and cook for 30 seconds more, stirring. Add the Sichuan peppercorn paste and tangerine skin and stir-fry well to mix. Add the Sichuan peppercorn paste and tangerine skin and stir-fry well to mix.

Add the ginger and scallions and stir and mix well. Drizzle the wine into the wok along the edges and mix well. Make a well in the mixture, stir the reserved sauce, and pour it in. Cook for 2 - 3 minutes until the sauce is almost absorbed.

There should be a small amount of liquid remaining. Turn off the heat. Transfer to a pre-heated dish and serve with cooked rice.

Makes 4 Servings