GENERAL TAO'S CHICKEN

• 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 x -half
• lengthwise 1 tb Coarsely chopped fresh x -orange peel
• -OR- 2 ts Soaked and coarsely chopped x -dried citrus peel 1 /2 ts
• Finely ground roasted Sichun x ~peppercorns (optional) 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.