Frank's Recipes! Tangerine Flavored Chicken

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Tangerine Flavored Chicken

Servings: 4

1 tangerine peel, dried for 24 hours
1 1/2 tablespoon vegetable oil
3 1/2 lbs frying chicken, cut into small pieces
1 lrg onion, sliced 1/4" thick

Braising Liquid:
4 teaspoon soy sauce
4 teaspoon dry sherry
1/4 teaspoon sugar
2 cloves garlic, peeled and flattened
1 slice ginger
3 tablespoon Hoisin sauce
3 dried chili peppers, broken in half
2 tablespoon vinegar
1/4 cup chicken broth
1/4 cup bamboo shoots, sliced
1/4 lb snow peas, steamed and cut in half diagonally
2 teaspoon cornstarch
2 teaspoon cold water
1/2 teaspoon sesame oil

Warm a large frying pan or a wok over high heat. Pour the oil into the pan. Swirl the pan to coat the entire inside surface. Add the chicken. Add the onion. Saute until the chicken is browned on all surfaces. Transfer to a (3 1/2 to 4 quart) casserole using a slotted spoon. Combine all the ingredients for the braising liquid except the bamboo shoots and snow peas with the chicken and onion. Add the tangerine peel. Bring to a boil. Reduce heat to medium low. Cover. Simmer for 20 minutes.

Add the bamboo shoots. Turn the chicken pieces over. Simmer another 20 minutes. Discard the ginger. If there seems to be too much liquid, transfer the liquid to a saucepan and reduce as required. Return the liquid to the casserole. Add the snow peas. Combine the cornstarch and cold water. Mix into the chicken. Stir in the sesame oil. Simmer until the sauce is slightly thickened. Serve hot.