Tangerine Peel Chicken

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.