Tangerine-Peel Chicken

Name: Tangerine-Peel Chicken (陳皮鷄)
Yield: It serves 2 to 4 with rice and a vegetable
Cuisine: Chinese
Ingredients: 1 pound boneless and skinless chicken, white or dark meat, or both, cubed; 1 pound boneless and skinless chicken, white or dark meat, or both, cubed; 1 pound boneless and skinless chicken, white or dark meat, or both, cubed; 1 pound boneless and skinless chicken, white or dark meat, or both, cubed; 1 teaspoon salt; 2 pieces dried tangerine peel (total 3 inches wide); 2 tablespoons oil; 2 tablespoons sesame oil; 4 quarter -sized slices peeled ginger, minced; ½ teaspoon roasted and crushed Szechuan peppercorns; 4 dried chili peppers; 1 medium whole scallion, finely chopped; 2 tablespoons dark soy sauce; 2 teaspoons sugar; 2 tablespoons wine rice; 2 tablespoons dry sherry

陳皮鷄

Preparation info

It serves
2 to 4
with rice and a vegetable

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

To my Szechuan grandmother, this dish embodies her criterion for good seasoning—a manifold flavor separating into distinctive tastes.

The chicken is chunky and dry-textured. The initial flavor is a stimulating hotness. Then that breaks down into the subtly bitter tangerine peel, the numbing Szechuan peppercorns, the sharp ginger, the aromatic scallions, and the sweet mellowness of the wine rice and liquid seasonings. This dish is also delicious cold.It serves 2 to 4 with rice and a

Ingredients

Asia
China
Main course

Ingredients

Method