General tso's chicken - hom

Yield: 4 servings

Measure Ingredient
¾ pounds 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
⅓ cup Oil, preferably peanut
2 Dried red chiles cut in half lengthwise
1 tablespoon Chopped fresh orange peel OR dried citrus peel (soaked & coarsely chopped)
½ teaspoon Roasted Sichuan peppercorns
* (finely ground), optional
2 teaspoons Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ 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 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.

Ken Hom PRODIGY GUEST CHEFS COOKBOOK Shared on alt.creative-cook and alt.creative-cooking by Judi M.

Phelps.

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