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  General tsao's chicken
 
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 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.

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