Details
Chan pei, aged tangerine peel, is one of the most prized ingredients in the Cantonese larder, and the longer it ages the mellower and more fragrant it becomes. On Kee, a Hong Kong dried-goods specialist of over fifty years, selects peel aged for five years, with the deep colour and warm, citrusy aroma that marks a good one. A piece or two transforms a slow-cooked soup, braised duck or pork ribs, steamed fish or a pot of red bean sweet soup, and it is the classic partner for congee and for steeping in hot water or pu-erh tea. Soak briefly, scrape away the white pith for a cleaner flavour, and keep the jar in a cool, dry place.
