Recipe

Szechuan Tangerine Peel Chicken Recipe

	Bondc / All my dishes 2 years, 4 months ago This is one of the twenty or so recipes I consider my most valuable, and is adapted from Irene Kuo's Key to Chinese Cooking, by far the best Chinese cookbook I've ever owned. The original calls for dried tangerine peel, which often is not available a... More Prep:5m Cook:20m Servings:4	Bondc
	szechuan chinese chili spicy hot chicken tangerine

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Ingredients

1 lb. boneless, skinless chicken, in small cubes

2 T. oil

2 T. sesame oil

1 t. salt

Dry seasonings:

peel of 1/2 tangerine, shredded, or a 2-inch piece of dried tangerine peel, soaked until soft, then shredded

4 dried Chinese chilis (chiles de arbol work extremely well, and are available everywhere)

3 green onions, diced, and separated into white and green

4 quarter-sized pieces ginger, minced

1 t. Szechuan peppercorns, toasted and ground

Liquid seasonings:

3 T. dry sherry

3 T. dark soy sauce

3 T. wine rice (see directions)

1 t. sugar

Directions

Wine rice is wholly distinct from rice wine, and can be found in the refrigerator section of your local Asian grocery (sometimes labelled wine-flavor rice). It is slightly fermented sweet rice, contains no alcohol, and must be strained before use.

Put a large piece of cheesecloth folded double in a strainer over a small bowl, and measure into the cheesecloth the 3 T. wine rice (stir it up before you measure it out). Bunch up the top of the cheesecloth around the wine rice and squeeze as much of the liquid out of it into the container as you can. Discard the cheesecloth and its contents, add the wine rice liquid to the rest of the liquid seasonings, and stir until the sugar is dissolved.

Put the green parts of the green onions on a separate plate, and combine the white parts with the rest of the dry seasonings. You'll add the green parts right before you serve it.

Heat a wok until smoking hot over a high flame, then add the oils and swirl the wok to get the oil up the sides. Add the chicken and the salt, and flip it around in the hot oil for about a minute, until all the pink is gone. Add the dry seasonings, mix well, then add the liquid seasonings. Cover the wok, reduce the heat to very low, and cook for fifteen minutes. Remove the cover, turn the heat up on high, and flip until the liquid is evaporated. Toss the green parts of the onions in, and flip for another few seconds. I always drizzle a little bit of sesame oil on right before serving it. This is good at room temperature, by the way. Great alternative picnic food.

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