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Title: Chicken W/Tangerine Flavor
Yield: 4 Servings

Ingredients

      1    tangerine, peel only, dried
           -for 24; hours
  1 1/2 tb vegetable oil
  3 1/2 lb frying chicken, cut   into
           -small pi; eces
      1 lg onion, sliced 1/4 thick

Instructions

------------------------------BRAISING LIQUID-------------------------------
4 ts soy sauce
4 ts dry sherry
1/4 ts sugar
2 cloves garlic, peeled &
-flattened
1 sl ginger
3 tb hoisin sauce
3 dried chili peppers, broken
-in half
2 tb vinegar
1/4 c chicken broth
1/4 c bamboo shoots, sliced
1/4 lb snow peas, steamed & cut in
-half di; agonally

----------------------------BINDER & SEASONINGS-----------------------------
2 ts cornstarch
2 ts cold water
1/2 ts 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
1/2-4 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.

Posted to EAT-L Digest 12 November 96

Date: Tue, 12 Nov 1996 09:39:22 -0800

From: Joel Ehrlich

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