General Tso's Chicken - Hom

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Title: GENERAL TSO'S CHICKEN - HOM
Categories: Poultry, Chinese
Yield: 4 servings

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 Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
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 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

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