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Title: General Tso's Chicken
Categories: Poultry Oriental
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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