This Asian-style chicken in glossy tangerine and ginger juices brightens winter menus. Serve with rice and a steamed green vegetable.
- Portion size 6 servings
- 5 lbs chickens
- 3 tablespoons oil
- 1/2 cup (125mL) chopped green onion
- 2 teaspoons grated fresh ginger
- 1 clove garlic minced
- 1/4 teaspoon crushed dried red pepper
- 2 tangerines
- 1 cup chicken stock or water
- 2 teaspoons granulated sugar
- 2 tablespoons soy sauce
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 6 green onions
- 1 tangerine
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.