RECIPES OF CHINA

Ingredients

10 oz

2 pieces dried

2 tsp

2 1/2 tbsp

2 cloves

2 slices

2

1 medium size

3 1/2 tbsp

1/4 cup

1 1/2 tbsp

1 1/2 tbsp

1 1/2 tbsp

1/4 cup

1 1/2 tbsp

Chicken breast (cut into 1 1/2 x 1 inch thin slices)

Tangerine peel (soak in water for 20 minutes, then drain)

Salt

Cornstarch

Garlic (crush)

Ginger root (shred)

Dried chili peppers (shred)

Onion (slice thin)

Vegetable oil

Chicken stock

Sugar

Vinegar

Soy sauce

Water

Dry sherry

1. Rub chicken with salt and dredge with 1 tbsp cornstarch

2. Heat the oil in a frying pan, add the ginger, chili pepper, tangerine peel, and garlic, and stir-fry for 1 minute

3. Spread the chicken slices over the pan

4. Stir and turn them in the impregnated oil for 2 minutes

5. Add the stock and stir for 1 minute

6. Mix the remaining cornstarch and all the other ingredients together until well blended

7. Pour the mixture over the chicken and stir until the sauce thickens

8. Remove the tangerine peel, and serve