Recipe

Tangerine-peel Chicken Szechuan Recipe

Add Step-by-Step Photos	Bondc / All my dishes 1 year, 11 months ago This really is one of the most amazing things I’ve eaten–and the most uniquely flavored. Purists will object to my use of fresh tangerine peel, but dried tangerine peel is often not available at the Chinese grocery (I dry my own because tangerine... More Prep:5m Cook:20m Servings:4	Bondc
	chinese szechuan spicy hot chicken

Stir-fry the chicken

Add the dry seasonin

Mix well

Add the liquid seaso

Stir-fry until the l

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Ingredients

1 lb. boneless, skinless chicken, in small cubes

2 T. each: oil and sesame oil

1 t. salt

Dry seasonings

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

4 dried chilis (the small red ones–chiles de arbol are available everywhere, and work perfectly for Asian, since they’re primarily hot and don’t have a distinctive flavor of their own)

3 green onions, diced

4 quarter-sized pieces ginger, minced

1 t. szechuan peppercorns, toasted and ground

Liquid seasonings

3 T. each: dry sherry, dark soy sauce, wine rice

1 T. sugar

Directions

First, put a large piece of cheesecloth folded double in a strainer over a small container, and measure into the cheesecloth the wine rice (like I said, it’s fermented rice–you don’t eat the rice, you extract the sticky liquid and use that). Bunch up the top of the cheesecloth and squeeze out the liquid, then discard the rice and the cheesecloth. Add to it the rest of the liquid seasonings, and stir until the sugar is dissolved.

Combine the dry seasonings on a saucer.

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. I always drizzle a little bit of sesame oil on right before serving it.

Szechuan peppercorns: Available in any Chinese or Asian market, these are not pepper, but the berries of a Chinese evergreen. The taste is unlike anything else, so if you don't have them, there's no substitute. Vaguely citrus-y, they create a tingling, numbing sensation on the tongue. They are not hot.

Wine rice: Also available in any Chinese or Asian market, in the refrigerator section, sometimes sold as wine taste rice. This is cooked glutinous rice that has been allowed to ferment briefly, and looks, well, like cooked rice. If you can't find it, substitute an equal amount of sherry (it's not at all the same, however.)

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Comments

notyourmomma 1 year, 11 months ago said:
Good Heavens, this is making me swoon and it is 8:00 a.m. I love orange and szechuan pepper together, I know this will be awesome. And on my dinner plate soon. Love the step by step photos, too. Great job.

unswissmiss 1 year, 11 months ago said:
This looks amazing. I was just thinking it's been a while since I've made Chinese food... and I have all the ingredients on hand, too!

peetabear 1 year, 11 months ago said:
This dish is so good.. haven't made it in awhile.. I.ve got some tangerine peals drying right now!!

lunasea 1 year, 10 months ago said:
I love this recipe! And what great photos - it makes me want to make it this very moment. I have fresh tangerines right now. In fact, the only component I'm lacking is the chicken. Not for long. Thank you - I'll be back after I make this divine dish.

grandmommy 1 year, 8 months ago said:
Sounds incredible! Love this kind of dish. Saved and Thanks. This has to be a 5.

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