Name: Tangerine Chicken
Yield: Serves 6
Cuisine: Chinese
Ingredients: 1 tablespoon dark soya sauce; 2 tablespoons oil, not olive; 3 tablespoons dry sherry; 2 garlic cloves, finely chopped; thumbsize piece of fresh ginger, peeled and finely chopped; 1 teaspoon Sichuan pepper (you can buy this at all good Asian delicatessens, but if you don’t have it, coarsely crush some ordinary peppercorns); 3 tablespoons orange (if using dried peel); 200 g (7 oz) tin water chestnuts, drained and cut in half; 200 g (7 oz) tin bamboo shoots, drained and cut into pieces; 1.5 kg (3 lb 5 oz) roasting chicken or bigger (it can be bigger, if you wish, or you can use chicken thighs and breast fillets); 3 heads of pak choi, leaves separated; 1 teaspoon sesame oil; 2 tangerines or mandarins

Preparation info

Serves
6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I once went to Chinatown to buy my brother some wood ear mushrooms and bought what I thought was a large packet of them. Unfortunately, when I got it home and opened it up, because my Chinese is of course not fluent - in fact non-existent - it turned out to be a packet of dried tangerine skin. So we did a lot of things with tangerine skin and this is one of the recipes that came out of it. Nowadays I tend to use fresh tangerines but you can use the dried tangerine skins instead.