Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine-or dry sherry
1 t Ginger root -- minced
1 t Cornstarch
1 t Sesame oil
1/3 c Peanut oil
2 Dried red chilies- halve lengthwise
1 tb Orange peel -- coarse chop
1/2 ts Fine ground roasted Sichuan-peppercorns (optional)
2 ts Dark soy sauce
1/4 ts Salt
1 t Sugar
1/2 ts Sesame oil
This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken or General Tso's Chicken with Orange.
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 chilies. 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.
