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Dried Tangerine Peel - Glossary of Chinese Ingredients and Cooking Terms


Dried Tangerine Peel

Dried Tangerine Peel Can Be Found in Asian Markets

Rhonda Parkinson
Definition: Dried tangerine peel has been featured in Chinese cooking for hundreds of years - Chicken With Orange Peel is a popular Szechuan dish. Dried tangerine peel has a distinctive, rather bitter, taste. 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. (Note: there is some disagreement over whether or not you should remove the white pith).

Store-bought dried tangerine peel should be stored in an airtight container. You can leave the peel whole, tear it into smaller pieces, or cut up as desired. Depending on the dish, you may need to soften the tangerine peel by soaking in warm water before using. (For example, you wouldn't do this when preparing a long simmering dish such as Red-Cooked Beef, as the peel will naturally soften during cooking).

Nutritionally, dried tangerine peel is a source of healthy bioflavonoids. 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.
Recipe Using Dried Tangerine Peel:

Red Cooked Beef
Beef Ball Recipe(Ngao Yuk)
Sweet Red Bean Soup
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