Chaozhou Aged Mandarin Peel
A classic dish simmering chicken with nine-year aged Chaozhou mandarin peel, aromatic, tender meat, and rich sauce.
Ingredients
12 items- Chicken thighs 500g
- Chaozhou aged mandarin peel 20g
- Ginger 10g
- Scallions 20g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Rock sugar 30g
- Cooking wine 2 tbsp
- Star anise 2
- Bay leaves 2
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （7 steps）
Cut chicken thighs into 3cm pieces, soak in cold water for 15 minutes to remove blood, then drain.
Soak Chaozhou mandarin peel in warm water for 30 minutes until soft, scrape off white pith and slice into strips; reserve soaking water.
Heat oil in a cold wok, sauté ginger slices, scallion sections, star anise, and bay leaves over low heat for about 2 minutes until fragrant.
Turn to high heat, add chicken pieces and stir-fry until surface turns golden, about 5 minutes; splash in cooking wine and stir.
Add mandarin peel strips and stir-fry until aromatic, then add light soy sauce, dark soy sauce, and rock sugar; stir to evenly coat the chicken.
Pour in reserved soaking water (add more water if needed) to just cover the chicken. Bring to a boil, then reduce to low heat and simmer for 30 minutes until the chicken is tender enough to be pierced easily with chopsticks.
Turn to high heat to reduce the sauce, stirring until it thickens and coats the back of a spoon. Adjust salt to taste, sprinkle with chopped scallions, and serve.
Tips
Scraping off the white pith of the peel reduces bitterness; using the soaking water enhances flavor; rock sugar can be substituted with white sugar but the color will be less vibrant.
You May Also Like
More recipes you might enjoy
Sichuan Boiled Shrimp Balls (Shui Zhu Xia Hua)
This mouthwatering Sichuan dish features tender, bouncy shrimp balls floating in a blazing red broth. With crisp bean sprouts and celery, every bite is a thrilling combination of numbing spice and savory depth. Easy to make at home with bold flavors that rival restaurant versions!
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.