General Tsao's Chicken
- 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.
Posted to MM-Recipes Digest V4 #132 by John Weber on May
12, 1997
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.
Posted to MM-Recipes Digest V4 #132 by John Weber
12, 1997
