T
Thomas Shunick
Guest
General Tso's Chicken With Orange
General Tso's Chicken With Orange Categories: Chicken, Chinese Yield: 4 servings
3/4 lb Boneless chicken breast 2 tsp Dark soy sauce 2 tsp Rice wine or dry sherry 1 tsp Ginger root;
minced 1 tsp Cornstarch 1 tsp Sesame oil
4/3 cup Peanut oil 2 Dried red chilies halve lengthwise 1 Tbsp Orange peel; coarse chop
5/2 tsp Fine ground roasted sichuan peppercorns (optional) 2 tsp Dark soy sauce
6/4 tsp Salt 1 tsp Sugar
7/2 tsp Sesame oil
This popular dish gets a lift from the addition of orange peel, hence its other name, Orange
Peel Chicken.
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
chilies. 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.
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General Tso's Chicken With Orange Categories: Chicken, Chinese Yield: 4 servings
3/4 lb Boneless chicken breast 2 tsp Dark soy sauce 2 tsp Rice wine or dry sherry 1 tsp Ginger root;
minced 1 tsp Cornstarch 1 tsp Sesame oil
4/3 cup Peanut oil 2 Dried red chilies halve lengthwise 1 Tbsp Orange peel; coarse chop
5/2 tsp Fine ground roasted sichuan peppercorns (optional) 2 tsp Dark soy sauce
6/4 tsp Salt 1 tsp Sugar
7/2 tsp Sesame oil
This popular dish gets a lift from the addition of orange peel, hence its other name, Orange
Peel Chicken.
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
chilies. 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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/