Spicy chicken with tangerine peel

Ingredients for 4 servings:

• 5 peels (tangerine peels), dried
• 2 chicken breast fillets approx. 250 g
• 3 small spring onions
• 2 medium-sized garlic cloves
• 1 tsp Pepper, red (pepper flakes), dried and crushed
• ½ m.-sized orange(s), only the peel
• 4 tbsp sunflower oil
• 2 tbsp soy sauce, salty
• 120 g water
• 2 tbsp Arak Masak
• 1 tsp tapioca flour
• 1 tsp sugar, fine
• ½ tsp Szechuan pepper, from the mill
• 4 small onions, red
• 20 sugar snap peas
• 2 Pepper, red, long, mild
• 2 leaves of white cabbage
• n. B. Frisée lettuce for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Served with Cap Cay and crispy noodles. Recipe from Canton, China.

Soak the tangerine peels in cold water for 2 hours, squeeze out excess water, and cut into thin strips. Wash the chicken breast fillets, pat dry, and cut into bite-sized pieces. Trim, wash, and shake the spring onions dry, then slice diagonally into approximately 6 mm wide slices. Keep the green and white parts separate. Trim both ends of the garlic cloves, peel them, and cut into small pieces. Brush the orange thoroughly with hot water. Peel the skin off one half with a vegetable peeler and chop finely. For the sauce, mix the soy sauce with water, rice wine, tapioca flour, sugar, salt, and pepper until smooth. For the Cap Cay, roughly chop the small onions. Wash and trim the snow peas, and halve any larger ones crosswise. Wash the fresh red chili peppers, remove the stems, and slice the pods diagonally into approximately 5 mm wide pieces, leaving the seeds intact. For the white cabbage, use only flawless leaves. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the ribs and cut them crosswise into thin slices. Chop the leaves into pieces approximately 2 x 3 cm. Heat a wok. Add 2 tablespoons of sunflower oil and heat until hot. Add the garlic and stir-fry until it begins to brown. Add the chicken, pepper flakes, and orange zest and stir-fry for 3 minutes. Remove everything from the wok and add the sauce. Bring the sauce to a boil, stirring constantly, until it thickens, then remove from the wok and keep warm. Clean the wok. Add the remaining sunflower oil and heat until hot. Add the onions and fry until translucent. Add the white parts of the spring onion, peppers, snow peas, and rib pieces of the white cabbage and stir-fry for 2 minutes. Add the tangerine strands, green parts of the spring onion, and the white cabbage leaves. Stir-fry the vegetables for 1 minute, then deglaze with the sauce. Add the meat pieces and their ingredients and stir-fry briefly. Arrange the dish on warmed plates, garnish, and serve with rice or egg noodles. Note: In the picture, egg noodles were chosen, which were fried until crispy between two sieves. They were served upside down, meaning you had a large, hollow pile of noodles that quickly shrank as you ate them.