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Bone and skin chicken and cut into 1 inch cubes. Simmer tangerine peel in 1 1/2 cups water for 15 minutes. Strain. Reserve 1/4 cup of liquid. Heat the oils in a wok or frying pan, add chicken and stir fry rapidly until opaque. Add tangerine peel, celery, green onions, ginger and pepper. Toss, then pour in the wine, soy sauce and water from simmered tangerine peel. Cook and stir for 5 - 10 minutes over low heat. Add tangerine slices and serve over rice. Makes 6 servings |
