Ingredients
- 2 chiles (dried red)
- 3/4 lb chicken breast (boneless)
- 3/8 c oil
- 4 ts dark soy sauce
- 1 1/2 ts sesame oil
- 1 tb orange peel (chopped fresh)
- 2 ts rice wine
- 2 ts citrus peel (dried)
- 1 ts sugar
- 1 ts cornstarch
- 1 ts ginger root (finely chopped)
- 1/2 ts sichuan peppercorns (roasted)
- 1/4 ts salt
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 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. KEN HOM PRODIGY GUEST CHEFS COOKBOOK
