---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RED COOKED TANGERINE CHICKEN
  Categories: Chinese, Chicken
       Yield: 4 servings
  
   3 1/2 lb Frying chicken (or chicken
            -parts)
       1 lg Piece dried orange or
            -tangerine peel
     1/3 c  Dry sherry
     1/2 c  Peanut oil
   3 1/2 c  Boiling water
            Cornstarch paste
            Flower roll for garnish
            Parsley or watercress for
            -garnish
 
 ---------------------------SAUCE---------------------------
       3 lg Slices ginger root
       3 tb Hoisin sauce
       2 tb Dark soy sauce
       3    Whole star anise
       2 lg Lumps rock sugar
       1 ts 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.
   
   Posted by Fred Peters.
  
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