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Title: Red Cooked Chicken in Spices (From Regional Cooking of Ch
Categories: Chinese Chicken
Yield: 1 Servings
| 1 | Fryer | |
| 4 | c | Water |
| 1 | ts | Salt |
| 1/4 | c | Sugar |
| 1 | tb | Szechwan peppercorns, |
| Crushed | ||
| 3 | Whole star anise | |
| 1 | Piece tangerine peel, soaked | |
| To soften | ||
| 1/2 | ts | 5 spice powder |
| 2 | sl | Ginger |
| 1/4 | c | Rice wine or dry sherry |
| 1 | c | Dark soy sauce |
| 1 | tb | Oriental sesame oil |
Rinse chicken; pat dry and set aside. Bring water, salt, sugar, peppercorns, anise, tangerine peel, 5 spice powder, ginger and wine to boil. Add soy sauce and simmer 15 minutes. Add chicken, turn to coat, cover and simmer 10 minutes. Turn chicken over and simmer another 10 minutes. Remove saucepan from heat and let stand, covered, at least 20 minutes. Remove chicken, cool and rub with sesame oil. Reserve cooking liquid. Cut chicken into bite-size pieces and arrange on heated platter. Pour 1/4 cup cooking liquid over chicken and serve. Store remaining soy liquid for future use in refrigerator.
Note: I have done this recipe before without tangerine peel (none available) and it was good.
Judy Howle Flavors of the South Recipes for "heat lovers" http://www.ebicom.net/~howle
From: Judy Howle Date: 07 Sep 97 Chile-Heads List Ä
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