GENERAL TSAO'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
• -half lengthwise
• 1 tb Coarsely chopped fresh
• -orange peel or
• 2 ts Soaked and coarsely chopped
• -dried citrus peel
• 1 /2 ts Finely ground roasted
• -Sichun peppercorns
• 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.