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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.
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