Chicken W/wild Rice
INGREDIENTS:
1 Tangerine, Peel Only, Dried
-for 24 Hours
1 1/2 tb Vegetable Oil
3 1/2 lb Frying Chicken, Cut Into
-Small Pieces
1 lg Onion, Sliced 1/4" Thick
1 Tangerine, Peel Only, Dried
-for 24 Hours
1 1/2 tb Vegetable Oil
3 1/2 lb Frying Chicken, Cut Into
-Small Pieces
1 lg Onion, Sliced 1/4" Thick
----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 Diagonally
--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.
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 Diagonally
--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.