Tangerine Peel Chicken
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken
|
|
| 1 | teaspoon |
ginger
minced |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 2 | each |
hot chili peppers
dried |
*
|
| 1 | each |
tangerine peel
dried |
* |
| Seasoning | |||
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
monosodium glutamate
|
*
|
| ½ | teaspoon |
soy sauce, dark
|
|
| ½ | teaspoon |
wine
|
*
|
| 2 | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken
|
|
| 5 | ml |
ginger
minced |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 2 | each |
hot chili peppers
dried |
*
|
| 1 | each |
tangerine peel
dried |
* |
| Seasoning | |||
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
monosodium glutamate
|
*
|
| 2.5 | ml |
soy sauce, dark
|
|
| 2.5 | ml |
wine
|
*
|
| 1E+1 | ml |
cornstarch
|
|
Directions
Wash chicken and cut into 2 cm cubes.
Mix thoroughly with the minced ginger and scallion, then add the Seasoning ingredients and marinate for 15 minutes.
Heat the wok until smoking, add the oil and when very hot deep fry the chicken pieces for 1½ 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 and the Thickening sauce and stir-fry until the seasoning coats the chicken.
Serve.
