Szechwan Chicken with Tangerine Peel (West China) Marinated, deep fried chicken with fried tangerine peel, pepper, peppercorns, simmered in chicken broth. 1 x 3 lb./1.4kg chicken 3 T. dry sherry salt 3 scallions 3 T. seasoned cornstarch deep fat for frying 1-2 dried red peppers (or more if you like this dish hot), dry fried (fried without oil) then crushed 1/2 t. Szechwan peppercorns, crushed 1 piece dried tangerine peel, crushed 2 T. rice wine vinegar 5/8 c. chicken stock (approx.) salt to taste Cut the chicken into eight pieces first and then each of these into a further two or three pieces. Marinate for 3-4 hours in soy sauce together with sherry, salt and one chopped scallion. Chop the remaining scallions and then set aside for garnish. Drain the chicken pieces and reserve the marinade. Dust the chicken with cornstarch and deep fry in two or three lots for about 7 minutes or until golden and crisp. Lift out and keep warm. In another pan, heat a little oil and fry the pepper, peppercorns and crushed tangerine rind for a minute. Add the cooked chicken pieces and toss all together. Pour in the vinegar and cook over a higher heat until the vinegar evaporates. Keep moving the chicken around in the pan. Cook, uncovered, for 15 minutes or until the liquid evaporates, stirring occasionally. Serve at once, sprinkled with scallions. Serves 4-6.