General Tso's Chicken
This is a family favorite. I serve it with white rice and a side salad although the salad might not be necessary. I do not serve bread with our Chinese food at all, and if I have dessert, it's always sherbet. Enjoy! General Tso's Chicken 3/4 lb Boneless chicken breast 2 tsp Dark soy sauce 2 tsp Rice wine or dry sherry 1 tsp Finely chopped ginger root 1 tsp Cornstarch 1 tsp Sesame oil 1/3 cup Oil, preferably peanut 2 Dried red chiles- cut in half lengthwise 1 TBS Chopped fresh orange peel OR 2 tsp - dried citrus peel -(soaked & coarsely chopped) 1/2 tsp Roasted Sichuan peppercorns (finely ground), optional 2 tsp Dark soy sauce 1/4 tsp Salt 1 tsp Sugar 1/2 tsp 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 or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the 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 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
