Tangerine peels can only be called “chenpi” (aged peels, which are scientifically known as Citri Reticulatae Pericarpium) if they’ve been sun-dried every fall and winter, consecutively ...

In a small bowl, soak the dried tangerine peels in warm water to cover until softened, about 20 minutes; drain. Cut into narrow strips and set aside. Slice off the ends of the tangerines with a ...

Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce. Cover and cook until chicken is just tender. Just before serving stir in the sesame oil. * If tangerines are not ...

(PARKER ZHENG / CHINA DAILY) Dating back over 1,000 years, chenpi, or dried tangerine peels, is a unique ingredient in Chinese cuisine and traditional Chinese medicine. It's also one of the ...

If you can't find dried cuttlefish or dislike it, leave it out. Chun pei (dried tangerine peel) comes in segments that are usually attached at the base; for this dish, you need one or two segments ...

Instructions In a large bowl, combine the chicken, a generous pinch of salt, flour and potato starch, bicarb soda, soy sauce, wine, egg and a generous splash of water. Mix well to combine and ...