General Tsao's Chicken

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.

Contributed by :
* World Recipes Y-Group