BRAISED CHICKEN WITH MANDARIN ORANGE PEEL

This recipe is adapted from Yum Yum Magazine No. 82.  The  original recipe uses duck but I have substituted it with chicken whole legs as it is not possible to get duck meat from the wet market which I frequent.

Anyway, it is a rather easy braised chicken recipe with only a few ingredients.  This dish is rather unique as you can smell the aroma of orange peel more than the seasoning.  A citrusy scent but taste wise, it is savoury.  Overall result, the chicken and sauce tastes good.

Recipe adapted from Yum Yum Magazine No. 82 with modifications

Ingredients

2 chicken whole legs – cut into 2 pieces each

1 piece dried Mandarin orange peel  - rinsed and scrap off the white pith, break into pieces

Several slices of ginger

½ tbsp cooking oil

Seasoning

1 tsp dark soy sauce

1 tbsp each Shaoxing wine, light soy sauce and oyster sauce

¼ tsp salt

1-2 tsp sugar to taste

400 ml water

1. Heat oil in a non stick wok, sauté ginger slices until aromatic, add in the chicken pieces [skin side down] to fry until brown.
2. Add in the orange peel and seasoning.  Stir fry to mix the ingredients well before adding water.
3. Bring to boil, cover and lower heat to simmer until chicken is tender and sauce is reduced.  Flip over chicken pieces occasionally to ensure even cooking.
4. Dish up chicken pieces, cut into bite sizes pieces.  Arrange on serving platter.  Bring sauce to boil until thick, taste to adjust seasoning.
5. Pour over chicken pieces.  Serve immediately.
   
   
   

I am sharing this post with Cookbook Countdown Event #18 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively