Ingredients Jump to Instructions ↓

  1. 3/4 lb Boneless chicken breast

  2. 2 ts Rice wine or dry Sherry

  3. 1 ts Finely chopped ginger root

  4. 1 ts Cornstarch

  5. 1 ts Sesame oil

  6. 1/3 c Peanut oil

  7. 2 Dried red chilies, cut in -half lengthwise

  8. 1 tb Coarsely chopped fresh -orange peel or 2 ts Soaked and coarsely chopped -dried citrus peel

  9. 1/2 ts Finely ground roasted -Sichun peppercorns

  10. 2 ts Dark soy sauce

  11. 1/4 ts Salt

  12. 1 ts Sugar

  13. 1/2 ts Sesame oil

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback