Ingredient of the Day - Dried Tangerine Peel
Dried tangerine peel has been a popular ingredient in Chinese cooking for hundreds of years - chicken with orange peel is a popular Szechuan dish. You can use dried tangerine peel in braised dishes, stews, and soups. Unfortunately, it is rather expensive, but you can also make your own - just leave the tangerine peel to dry naturally, and then store it in an airtight container for several months. One note: there is some disagreement over whether or not you should remove the white pith. While it has a bitter taste it does contain healthy bio-flavonoids. Tangerine peel purchased from an Asian grocer should also be stored in an airtight container.
Before using, soak the tangerine peel in warm water to soften it. You can leave the peel whole, tear it into smaller pieces, or cut up as desired. It is thought to be good for improving digestion and treating infections. The peel of unripe, green tangerines is also used by herbalists to treat stomach and liver problems.
