General Tso's Chicken - 02

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless chicken breast
2 teaspoons	10ml	Dark soy sauce
2 teaspoons	10ml	Rice wine or dry sherry
1 teaspoon	5ml	Finely chopped ginger root
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sesame oil
1/3 cup	78ml	Peanut oil
2		Dried red chilies - cut in
		Lengthwise
1 tablespoon	15ml	Coarsely chopped fresh - orange peel or
2 teaspoons	10ml	Soaked and coarsely chopped - dried citrus peel
1/2 teaspoon	2.5ml	Finely ground roasted - Sichuan peppercorns
2 teaspoons	10ml	Dark soy sauce
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Sesame oil

Recipe 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.

Source:
Jerry Adams

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