Dried tangerine peel has been featured in Chinese cooking for hundreds of years. Chicken With Orange Peel is one of the most popular Szechuan dishes.
Dried tangerine peel has a distinctive, rather bitter, taste that adds a unique flavor to quick dishes and long simmers both.
Availability, Storage and Usage
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.
There is some disagreement over whether or not you should remove the white pith, so be sure to experiment to see what suits your own tastes.
A 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. However, for a quicker dish, this step may be necessary.
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.