General tsao's chicken
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 Peanut oil
- 2 Dried red chilies cut in -half lengthwise
- 1 tb Coarsely chopped fresh -orange peel or
- 2 ts Soaked and coarsely chopped -dried citrus peel
- 1/2 ts Finely ground roasted -Sichun peppercorns
- 2 ts Dark soy sauce
- 1/4 ts Salt
- 1 ts Sugar
- 1/2 ts Sesame oil Cut chicken into thin slices
- 2 inches long
Instructions:
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.
