| 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
<butma001@acpub.duke.edu> on Sep 08, 1997
A Message from our Provider:
“Jesus: Everything else will fade”