Ingredients
- 2 chiles (dried red)
- 3/4 pound chicken breast (boneless)
- 3/8 cup oil
- 4 teaspoon dark soy sauce
- 1 1/2 teaspoon sesame oil
- 1 tablespoon orange peel
- 2 teaspoon rice wine
- 2 teaspoon citrus peel (dried)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon ginger root (finely)
- 1/2 teaspoon sichuan peppercorns (roasted)
- 1/4 teaspoon salt
Cut the chicken breast into thin slices about 2 inches long, cutting against the grain.
Place chicken into a bowl 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 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. 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.
