Dried Mandalin Peel, 1 oz.

Ajika Dried Mandalin Peel - 1 oz.

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One or two pieces may be added when braising or simmering long-cooked dishes such as duck and pork. Or the peel may be soaked in a little hot water until soft, pounded or chopped and incorporated in mixtures such as meat balls. Simmered in braised dishes or soups, it adds a zesty flavour. Mixed with finely minced beef in those delicious, springy beef balls offered at dim sum, the flavour is intriguingly heady and fragrant. Pounded and mixed with sugar and sometimes tea leaves (dry) in a smoking mix, it imparts a delicate aroma to food which is steamed and then smoked. Soak in a little warm water to soften before adding to the dish. The peel may be pounded or shredded for best effect. In some instances, after simmering the whole pieces with a dish, they are discarded.

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Recipes
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Tangerine Chicken
Serves 6

1 x 1.5 kg/3 lb roasting chicken or 1 kg/2 lb chicken thigh fillets
2 tangerines or mandarins*
1 teaspoon Szechwan pepper
2 tablespoons peanut oil
1 teaspoon finely chopped garlic
2 teaspoons finely chopped ginger
3 tablespoons tangerine juice or orange juice
3 tablespoons Chinese wine or sherry
1 tablespoon dark soy sauce
1 teaspoon oriental sesame oil

Cut chicken in pieces Chinese style.

Remove the zest of one of the tangerines and cut into fine strips. Squeeze the juice, strain and reserve. Peel the second tangerine, divide into segments, peel and set aside for garnishing. Roast Szechwan pepper, crush to a powder.

Heat oil in a wok and on low heat fry the garlic and ginger until fragrant. Add the chicken and toss over high heat until the colour changes. Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce. Cover and cook until chicken is just tender. Just before serving stir in the sesame oil.