Recipe 4 All: Red-Cooked Tangerine Chicken Recipe — Every recipe in the World on this site.

Recipe 4 All: Red-Cooked Tangerine Chicken Recipe

Red-Cooked Tangerine Chicken

Yield: 4 Servings
lb Frying chicken (or chicken
1lg Piece dried orange or
1/3cups Dry sherry
½cups Peanut oil
cups Boiling water
  Cornstarch paste
  Flower roll for garnish
  Parsley or watercress for
3lg Slices ginger root
3tablespoon Hoisin sauce
2tablespoon Dark soy sauce
3  Whole star anise
2lg Lumps rock sugar
1teaspoon 5-spice powder
3  Green onions, quartered

Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop into large chunks. Mix sauce ingredients.

Browning: Add peanut oil to moderately hot wok. When oil is hot, brown chicken pieces; remove pieces from oil with strainer and drain over bowl.

Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry, and sauce (remixed first); add boiling water. Bring to simmer. Add chicken pieces. Cover and simmer for 1 hour or until chicken is tender but still adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a light gravy.

Arrange chicken pieces on large serving platter to resemble the shape of a chicken. Place bunch of parsley or watercress at the tail, a flower roll at the head with a piece of star anise for a beak. Pour sauce over chicken when ready to serve.

Serves 4. Happy Charring

Your Red-Cooked Tangerine Chicken is ready. Bon appetit!

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