---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TANGERINE PEEL CHICKEN
  Categories: Chinese, Poultry
       Yield: 1 servings
  
       1 lb Chicken
       1 ts Ginger (minced)
       1    Scallion (minced)
       2    Dried Chillies
       1    Dried Tangerine Peel
            Crumbled
            Oil for deep frying
 
 ------------------------SEASONING A------------------------
     1/2 ts Salt
     1/2 ts MSG (optional)
     1/2 ts Dark soy sauce
     1/2 ts Sam Shu wine
       2 ts Cornstarch
 
 ------------------------SEASONING B------------------------
   1 1/2 ts Sugar
     1/2 ts MSG (optional)
     1/2 ts Dark soy sauce
       2 ts Light soy sauce
       1 ts Shao Hsing wine
       2 ts Black vinager
       3 dr Sesame oil
 
 ---------------------THICKENING SAUCE---------------------
     1/2 ts Cornstarch
       1 tb Water
  
   Wash chicken and cut into 2cm (3/4 inch) cubes. Mix
   thoroughly with the minced ginger and scallion, then
   add the Seasoning A ingredients and marinate for 15
   minutes. Mix Seasoning B ingredients and set aside.
   Heat the wok until smoking, add the oil and when very
   hot deep fry the chicken pieces for 1 1/2 minutes,
   until golden. Drain chicken pieces, discard most of
   the oil. Reheat the wok and stir-fry the chillies and
   crumpled tangerine peel until they darken. Add chicken
   pieces and stir. Add Seasoning B and the Thickening
   sauce and stir-fry until the seasoning coats the
   chicken. Serve.
  
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