Wash and blanch the chicken wings in the boiling water. Refresh and drain for later use.
Presoak the tangerine peel in half cup of warm water for 1 hour until soft. Wash the dry ingredients and enclose them in a muslin bag together with the ginger. Half fill a 3 quartz saucepan with water, drop in the bag and bring the water to boil over moderate heat. Lower the heat to simmer for half an hour until aromatic. Add the other seasoning and boil for another minute. Adjust the flavor according to taste.
Place the chicken wings into the spicy sauce and reboil. Turn of the gas and leave to soak for 30 minutes. Remove and brush with sesame oil. Dish and serve cold.
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