Ingredients:
3/4 lb boneless chicken breasts
2 teaspoons dark soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon gingerroot, Finely chopped
1 teaspoon cornstarch
1 teaspoon sesame oil
1/3 cup peanut oil
2 dried red chilies, cut in half lengthwise
1 tablespoon orange rind, Coarsely chopped or 2 teaspoons dried citrus peel, Soaked and coarsely chopped
1/2 teaspoon roasted sichuan peppercorns, Finely ground
2 teaspoons dark soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sesame oil
Directions:
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 tsp sesame oil.
Mix well, let mixture marinate for about 20 minutes.
Heat the oil in a wok or large skillet until i t 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 tsp.
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.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.