| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Boneless chicken breast |
| 2 |
t |
Dark soy sauce |
| 2 |
t |
Rice wine |
|
|
or dry sherry |
| 1 |
t |
Ginger root, minced |
| 1 |
t |
Cornstarch |
| 1 |
t |
Sesame oil |
| 1/3 |
c |
Peanut oil |
| 2 |
|
Dried red chiles |
|
|
halve lengthwise |
| 1 |
T |
Orange peel, coarse chop |
| 1/2 |
t |
Fine ground roasted sichuan |
|
|
peppercorns optional |
| 2 |
t |
Dark soy sauce |
| 1/4 |
t |
Salt |
| 1 |
t |
Sugar |
| 1/2 |
t |
Sesame oil |
INSTRUCTIONS
This popular dish gets a lift from the addition of orange peel, hence
its other name, Orange Peel Chicken. 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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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