1 lb Chicken

      1 ts Ginger (minced)

      1    Scallion (minced)

      2    Dried Chillies

      1    Dried Tangerine Peel

           Crumbled
           Oil for deep frying
--------------------------------SEASONING A--------------------------------
    1/2 ts Salt

    1/2 ts MSG (optional)

    1/2 ts Dark soy sauce

    1/2 ts Sam Shu wine

      2 ts Cornstarch

--------------------------------SEASONING B--------------------------------
  1 1/2 ts Sugar

    1/2 ts MSG (optional)

    1/2 ts Dark soy sauce

      2 ts Light soy sauce

      1 ts Shao Hsing wine

      2 ts Black vinager

      3 dr Sesame oil

------------------------------THICKENING SAUCE------------------------------
    1/2 ts Cornstarch

      1 tb Water

  Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with the
  minced ginger and scallion, then add the Seasoning A ingredients and
  marinate for 15 minutes. Mix Seasoning B ingredients and set aside. Heat
  the wok until smoking, add the oil and when very hot deep fry the chicken
  pieces for 1 1/2 minutes, until golden. Drain chicken pieces, discard most
  of the oil. Reheat the wok and stir-fry the chillies and crumpled tangerine
  peel until they darken. Add chicken pieces and stir. Add Seasoning B and
  the Thickening sauce and stir-fry until the seasoning coats the chicken.
  Serve.