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General Tso's Chicken
4 servings

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 tbsp chopped fresh orange peel or 2 tsp dried citrus peel, soaked, 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, wine, 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.


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