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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