| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Stir-fry, Oriental, Chicken |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless chicken breast |
| 2 |
ts |
Dark soy sauce |
| 2 |
ts |
Rice wine or dry Sherry |
| 1 |
ts |
Finely chopped ginger root |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1/3 |
c |
Peanut oil |
| 2 |
|
Dried red chilies, cut in half lengthwise |
| 1 |
tb |
Coarsely chopped fresh orange peel or |
| 2 |
ts |
Soaked and coarsely chopped dried citrus peel |
| 1/2 |
ts |
Finely ground roasted Sichun peppercorns |
| 2 |
ts |
Dark soy sauce |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
Cut chicken into thin slices, 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine, ginger, cornstarch
and 1 ts sesame oil. Mix well, let mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until it is very hot. Remove the
chicken from the marinade with a slotted spoon. Add it to the pan and
stir-fry it for 2 minutes until it browns. Remove it and leave to drain in
a colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat
the pan over a high heat and add the dried chilies. Stir-fry them for 10
seconds, then return the chicken to the pan. Add the rest of the
ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over
white rice.
Posted to MM-Recipes Digest V4 #132 by John Weber <hdbrer@ibm.net> on May
12, 1997
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