Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories