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.