Chicken and Tangerines

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 6 servings

This Asian-style chicken in glossy tangerine and ginger juices brightens winter menus. Serve with rice and a steamed green vegetable.

Ingredients

5 lb chicken 5 5lb lbchicken
3 tbsp oil 3 3tbsp tbspoil
1/2 cup (125mL) chopped green onions 1/2 1/2cup cup(125mL) chopped green oniongreen onions
2 tsp grated fresh ginger 2 2tsp tspgrated fresh ginger
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp crushed dried red pepper 1/4 1/4tsp tspcrushed dried red pepper
2 tangerines 2 2tangerinetangerines
1 cup chicken stock or water 1 1cup cupchicken stock or water
2 tsp granulated sugar 2 2tsp tspgranulated sugar
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tsp grated lemon peel 1 1tsp tspgrated lemon peel
1 tbsp lemon juice 1 1tbsp tbsplemon juice
2 tsp cornstarch 2 2tsp tspcornstarch
2 tbsp cold water 2 2tbsp tbspcold water
Garnish:
6 green onions 6 6green oniongreen onions
1 tangerine 1 1tangerinetangerines

Preparation

Garnish: Trim roots and all but 1-1/2 inches (3 cm) of green stems from onions. Make 6 slits 1 inch (2 cm) long in each onion, 3 up from the root end and 3 down from stem end. Soak in ice water in refrigerator for at least 2 to 3 hours so that cut onions curl out like brooms.

Slice tangerine and remove seeds. Wrap and reserve for garnish.

Cut chicken into quarters and wipe dry. In large heavy saucepan, heat oil and brown chicken on all sides. Remove chicken and drain all but 2 tbsp (25 mL) fat from pan. Saut?nions, ginger, garlic and pepper for 5 minutes or until onions are translucent. Return chicken to pan.

Squeeze juice from both tangerines, reserving peel from one. Strain juice and blend together with stock, sugar, soy sauce, lemon peel and juice; pour over chicken. Cut reserved tangerine peel into fine slivers and add to chicken.

Cover pan partially and bring to boil; reduce heat to simmer and cook gently until chicken is tender, about 20 to 30 minutes. Taste, adding more soy sauce if desired.

Mix cornstarch into cold water; stir into chicken liquid to thicken. Cook over high heat for 1 minute.

Drain onions for garnish. Cut chicken pieces into serving portions and arrange on heated platter. Set green onion "brooms" upright in centre and support them with chicken. Place sliced tangerine garnish around edges.