Ingredients Jump to Instructions ↓

  1. ** NONE **

  2. 3/4 lb Boneless chicken breast

  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 x -half lengthwise

  8. 1 tb

  9. 2 ts Soaked and coarsely chopped x -dried citrus peel

  10. 1/2 ts Finely ground roasted Sichun x

  11. 2 ts Dark soy sauce

  12. 1/4 ts Salt

  13. 1 ts Sugar

  14. 1/2 ts Sesame oil Cut chicken into thin slices,

  15. 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

  16. 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

  17. rice.


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