Title: GENERAL TSAO’S CHICKEN
Categories: Stir-fry, Oriental, Chicken
Yield: 4 servings

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, 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.

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