Szechuan Tangerine Peel Chicken
From bondc 16 years agoIngredients
- 1 lb. boneless, skinless chicken, in small cubes shopping list
- 2 T. oil shopping list
- 2 T. sesame oil shopping list
- 1 t. salt shopping list
- Dry seasonings: shopping list
- peel of 1/2 tangerine, shredded, or a 2-inch piece of dried tangerine peel, soaked until soft, then shredded shopping list
- 4 dried Chinese chilis (chiles de arbol work extremely well, and are available everywhere) shopping list
- 3 green onions, diced, and separated into white and green shopping list
- 4 quarter-sized pieces ginger, minced shopping list
- 1 t. szechuan peppercorns, toasted and ground shopping list
- Liquid seasonings: shopping list
- 3 T. dry sherry shopping list
- 3 T. dark soy sauce shopping list
- 3 T. wine rice (see directions) shopping list
- 1 t. sugar shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
Thank you -- this is a great adaptation from Irene Kuo's book -- it's been a family favorite for years.
serencymru in Woodville loved it -
Stunning post. Wonderful dinner.
notyourmomma in South St. Petersburg loved it
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