General tso's chicken - hom

Yield: 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:

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