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Title: General Tso's Chicken - Hom Categories: Chinese, 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 Oil; preferably peanut 2 Dried red chiles; cut in -half lengthwise 1 tb Chopped fresh orange peel; -OR 2 ts dried orange peel -(soaked & coarsely chopped) 1/2 ts Roasted Sichuan peppercorns; -finely ground 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 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. Recipe by: KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Posted to MC-Recipe Digest V1 #775 by Holly Butman |