Title: Red-Cooked Tangerine Chicken
Categories: Poultry
Yield: 4 Servings
| POULTRY |
| 3 1/2 | lb | Frying chicken |
| 1 | | Lrg pc dried orange peel |
| 1/3 | c | Dry sherry |
| 1/2 | c | Peanut oil |
| 3 1/2 | c | Boiling water |
| 1 | tb | Cornstarch paste |
| 1 | | Flower roll for garnish |
| 1 | | Parsley for garnish |
| SAUCE |
| 3 | | Large slices ginger root |
| 3 | tb | Hoisin sauce |
| 2 | tb | Dark soy sauce |
| 3 | | Whole star anise |
| 2 | | Large 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. Serves 4 ~---