Free Food Recipes

Ingredients

• 1 medium sized chicken, about
• 1.35-1.5 kg (3-31 lb) sauce
• 2 medium onions
• 4 slices root ginger
• 10 ml/2 teaspoons) salt
• 22 ml (11 tablespoons) soy
• 30 ml (2 tablespoons) sherry
• oil for deep- or semi-deep-frying

Sauce:

• 1 red Pepper
• 2-3 dried chili peppers
• 30 ml (2 tablespoons) dried tangerine peel
• 30 ml (2 tablespoons) vinegar
• 30 ml (2 tablespoons) vegetable oil
• 45 ml (3 tablespoons) chicken stock
• 15 ml (1 tablespoon) sugar
• 5 ml (1 teaspoon) peppercorns, lightly crushed
• 22 ml (1 1/2 tablespoons) soy sauce
• 15 ml (1 tablespoon) corn flour blended in 75 ml (5 tablespoons) water

Serve 6-8

** Free Food Recipes **

Method:

1. Clean and chop the chicken, cutting through the bone, into bite-sized pieces. Cut the onion into slices, and the ginger into shreds. Add them to the chicken together with the salt, soy sauce and sherry. Rub them together, and leave the chicken to season for 1 hour.

2. Cut the pepper and chili pepper into shreds (discard the pips). Break the dried tangerine peel into small pieces. Shake the chicken pieces free of onion and ginger.

3. Deep-fry or semi-deep-fry them in sufficient oil (if semi-deep-frying, turn the chicken in 250 ml (1/2 pint) hot oil with a perforated Spoon for about 5 minutes, until chicken pieces are quite brown, drain And put aside.

4. Heat 30 ml (2 tablespoons) oil in a large frying pan. Add the sweet pepper, chili pepper and tangerine peel and stir-fry them together for 1 1/2 minutes over medium heat. Add the remaining ingredients for the sauce and stir quickly.

5. The sauce is ready when the liquid thickens. Return the chicken pieces to the pan. Mix and turn them with the sauce over medium heat for 2 minutes and serve.