Four-Cup Chicken – Shunde Style - Edible Santa Barbara and Wine Country

Use a large bowl to contain the chicken and avoid contaminating your counter and sink. Wearing gloves, trim away any excess fat, membrane or stray feathers.
Rub the pieces lightly with coarse salt, fresh ginger and white pepper. Let rest for 15 minutes. Pat the pieces dry thoroughly with paper towels to remove excess moisture and seasoning.
With a sharp knife, make two slashes on the meat side of the thigh against the bone, being careful not to puncture the skin. Repeat the cutting on all pieces. This is to add more surface area to allow even cooking.

Coat a heavy-bottomed stainless-steel skillet thinly with 2 tablespoons peanut oil to get a slick surface. Add 3 tablespoons of sugar in an even layer. Start cooking the sugar mixture at medium-low heat, swirling it very gently with a wooden spoon. Continue stirring until the mixture turns a deep amber-brown color. This happens fast, usually within 1–2 minutes. With your hands protected from splattering by gloves, remove the skillet from heat and add the chunks of ginger. Pour in the soy sauce and rice wine around the edge of the skillet. Keeping the heat on low, add the sugar, oil, and aromatics of shallots, scallions, cilantro and tangerine rind. Bring the mixture to a gentle boil.
Place the chicken pieces atop the aromatics, skin side up, and spoon some braising liquid over them. Cover the skillet and steam on low for 5 minutes.
Uncover, skimming away any surface scum. Flip the chicken pieces, spooning the sauce over them. Cover and steam for another 5 minutes. Repeat the flipping and saucing two more times for a total cooking time of 15–20 minutes. Do not overcook. When the pieces reach 165°F, turn the heat off and let them rest for 10 minutes, covered.

Remove the chicken to a clean cutting board. With a cleaver, chop the chicken into bite-size pieces, about 6 per thigh. Alternatively, debone the chicken before cutting into bite-size pieces.
Transfer the chicken to a serving platter. Remove the aromatics from the liquid and strain it with a fine-mesh sieve. Drizzle some sauce over the chicken and serve the remaining sauce as a dipping sauce. Garnish as desired with scallions, cilantro and tangerine slices.
Serve the chicken with plain steamed rice. The dish may be served warm or at room temperature and keeps well, travels easily and is great for a potluck or picnic.