Recipe - General Tsos Chicken - Hom

Three fourths pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Oil; preferably peanut
2 Dried red chiles; cut in
half lengthwise
1 tablespoon Chopped fresh orange peel;
OR 2 teaspoon dried orange peel
(soaked & coarsely chopped)
One half teaspoon Roasted Sichuan peppercorns;
finely ground
2 teaspoon Dark soy sauce
One fourth teaspoon Salt
1 teaspoon Sugar
One half 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 stirfry 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. Stirfry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stirfry for 4 minutes, mixing
well. Serve the dish at once.

Recipe by: KEN HOM PRODIGY GUEST CHEFS COOKBOOK

Posted to MCRecipe Digest V1 #775 by Holly Butman
butma001@acpub.duke.edu on Sep 08, 1997