| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sichuan |
Poultry |
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 |
Oil; preferably peanut |
| 2 |
|
Dried red chiles; cut in half lengthwise |
| 1 |
tb |
Chopped fresh orange peel OR |
| 2 |
ts |
Dried citrus peel (soaked & coarsely chopped) |
| 1/2 |
ts |
Roasted Sichuan peppercorns (finely ground); optional |
| 2 |
ts |
Dark soy sauce |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
INSTRUCTIONS
From: Ken Gomberg <kgomberg@mint.net>
Date: Tue, 10 Sep 1996 08:34:55 -0400
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the 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 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS
COOKBOOK Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996
08:34:55 -0400
From: Ken Gomberg <kgomberg@mint.net>
CHILE-HEADS DIGEST V3 #099
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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