GENERAL TSAO'S CHICKEN 3/4 Pound Boneless chicken breast 2 Teaspoons Dark soy sauce 2 Teaspoons Rice wine or dry Sherry 1 Teaspoon Finely chopped ginger root 1 Teaspoon Cornstarch 1 Teaspoon Sesame oil 1/3 Cup Peanut oil 2 Dried red chilies -- cut in lengthwise 1 Tablespoon Coarsely chopped fresh -- orange peel or 2 Teaspoons Soaked and coarsely chopped -- dried citrus peel 1/2 Teaspoon Finely ground roasted -- Sichuan peppercorns 2 Teaspoons Dark soy sauce 1/4 Teaspoon Salt 1 Teaspoon Sugar 1/2 Teaspoon 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. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
