| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, 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 | Oil; preferably peanut |
| 2 | Dried red chiles; cut in half lengthwise | |
| 1 | tb | Chopped fresh orange peel; OR 2 ts dried orange peel (soaked & coarsely chopped) |
| 1/2 | ts | Roasted Sichuan peppercorns; finely ground |
| 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 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. Recipe by: KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Posted to MC-Recipe Digest V1 #775 by Holly Butman <[email protected]> on Sep 08, 1997
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