Aucbvax.6038 net.cooks utcsrgv!utzoo!decvax!ucbvax!baden Tue Feb 2 09:21:28 1982 Chicken with Fresh Orange Peel and Red Peppers recipie. I'm not sure where he got it. You must be careful not to overdo the orange peels or the dish will be spoiled. I prefer to slice the peels into smaller pieces than reccommended; tangerine peel works fine (it's a little harder to peel) and tastes a little bit sweeter. I like to add a few tablespoons of honey to the seasonings. One other variation: substitute shrimp for the chicken. Yum! Yum! Enjoy, Scott -------------------- CHICKEN WITH FRESH ORANGE PEEL AND RED PEPPERS ============================================== 1/2 lb boned chicken breast peel of one thin-skinned Valencia type orange. 2 dried red peppers 1 slice fresh ginger 4-6 green onions MARINADE: 2 tsps. rice wine or dry sherry 2 tsps. soy sauce 1 tsp. salt SEASONINGS 2 Tbsps. fresh orange juice 1 Tbsp. sugar 1 Tbsp. soy sauce 1 tsp. vinegar 1 tsp. sesame oil 4 Tbsps. oil (peanut is best) TO PREPARE: 1. Bone the chicken breast and cut meat into bit-size pieces. Mix the MARINADE, mix with chicken and marinate for 20 minutes. 2. Wash the orange thoroughly and dry it. Using a cleaver or sharp knife, cut off thin slices of peel about 1-inch round. Avoid cutting the pulp. Cut the ends of the dried peppers and shake out the seeds. Slice the ginger into slivers and cut the green onion into 1 inch lengths. 3. Squeeze 2 Tbsps. juice from the peeled orange into a small bowl and mix with the remaining SEASONINGS. TO COOK: 1. Heat 4 Tbsps. oil in wok until very hot. Add orange peels and stir-fry until they start to char at edges. Then add dried red peppers. When they are black and the orange peels are deep brown, reduce the heat and remove both ingredients with a slotted spoon. 2. To the remaining oil, add the chicken pieces and cook over a medium fire until the chicken has turned white. Then add the ginger and green onions, and re-add the orange peels and red peppers. Finally add the SEASONINGS. Stir over medium or low heat for 2-3 minutes, or until liquid has thickened and adheres to the chicken pieces. Check for salt and removed to serving dish. Just before serving, sprinkle a few drops of sesame oil over the top. ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.