Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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