Tangerine chicken chinese food8/14/2023 Cover the wok, reduce the heat to very low, and cook for fifteen minutes. Add the dry seasonings, mix well, then add the liquid seasonings. Add the chicken and the salt, and flip it around in the hot oil for about a minute, until all the pink is gone. Heat a wok until smoking hot over a high flame, then add the oils and swirl the wok to get the oil up the sides.Combine the dry seasonings on a saucer.Add to it the rest of the liquid seasonings, and stir until the sugar is dissolved. Bunch up the top of the cheesecloth and squeeze out the liquid, then discard the rice and the cheesecloth. First, put a large piece of cheesecloth folded double in a strainer over a small container, and measure into the cheesecloth the wine rice (like I said, it’s fermented rice–you don’t eat the rice, you extract the sticky liquid and use that).This is from Irene Kuo's Key to Chinese Cooking, which I'm sad to say was out of print the last time I checked. Of all my recipes, this is easily one of the five or six most valuable. Read more I also double the chilis when I make it, but I love painfully hot food–but before you do the same, note that because of the way this dish is prepared, four chilis will give what most consider to be a spicy dish. Purists will object to my use of fresh tangerine peel, but dried tangerine peel is often not available at the Chinese grocery (I dry my own because tangerines are not usually available year round), and orange peel is an entirely different thing, “sweeter” in flavor while tangerine peel is almost bitter, maybe grapefruit-y, and orange peel produces a very different, inferior dish. This really is one of the most amazing things I’ve eaten–and the most uniquely flavored.
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