Title: General tsao's chicken
 Categories: Stir-fry, Oriental, Chicken
      Yield: 4 Servings
 
    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.