Ingredients: 1 spring chicken (approx. 2 lb.) 1 onion (sliced) 3 slices root ginger 3 tablespoons dry sherry 1 teaspoon salt 2 chilli peppers (seeded and chopped) 1 tablespoon dried tangerine-peel (or use 1 large fresh peel broken into small pieces) 2 teaspoons sugar 2 teaspoons wine vinegar good pinch black pepper 3 tablespoons soy sauce 6 tablespoons vegetable oil 1 teaspoon sesame oil Chop the chicken through the bone into 16-20 pieces. Add ginger and onion, sprinkle with salt and 1 tablespoon each of soy sauce and sherry. Work this marinade into the chicken with fingers and leave to marinate for half an hour, then remove ginger and on

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Add the chili pepper and tangerine peel to the remaining oil in the pan. After 15 seconds stir-frying over high heat, return the chicken to the pan. Turn the chicken completely over once. Mix the rest of the sherry and soy sauce, the vinegar, sugar, and pepper in a bowl; pour evenly over the chicken. Stir-fry for a further 1/2 minute, sprinkle with sesame oil, and serve.