62. Spiced Tangerine Chicken

Name: Spiced Tangerine Chicken (陳皮鷄)
Cuisine: Chinese
Ingredients: ½ level teaspoon MSG; 1 piece tangerine rind, crushed (about 2 level teaspoons); ¼ level teaspoon wild pepper, crushed; A few tablespoons chicken stock; 1 tablespoon vinegar; Fat for deep-frying; 2 level tablespoons flour (optional); 1 level teaspoon red pepper, crushed; 2 tablespoons oil; 1 spring onion (scallion), cut into 1½-inch lengths; 1 spring onion (scallion), cut into 1½-inch lengths; 2 tablespoons soy sauce; Salt; 6 chicken legs (2½ to 3 lb.); 3 tablespoons wine

陳皮鷄

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

6 chicken legs (2½ to 3 lb.)
3 tablespoons wine

Asia
China
Sichuan
Main course

Method

Chop the chicken legs into 1½-inch sections. Marinate them for 2 to 4 hours in a mixture of wine, soy sauce, 1 level teaspoon salt and spring onion. Drain the chicken, reserving the marinade, and, if desired, flour the pieces lightly. Fry the chicken in deep fat for about 7 minutes, until browned, and reserve.

Put the oil in a deep frying pan and sauté the red pepper, wild pepper and ta