Recipe adapted from Chinese Herbal Cookbook
Chen Pi is a key ingredient in this recipe. It’s simply
dried tangerine peel, which makes a delicious addition to soups
and stews as well as baked goods. Since it’s tangerine season, it’s time to
make your annual chen pi supply. Simply cut the peel into small strips and dry
it overnight, full instructions on my Making
Chen Pi post. Add chen pi directly to soups or teas. To use it in baked goods,
like these cakes, cover with boiling water, wait 15 minutes, then drain and chop.
