General tsao's chicken
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General tsao's chicken
  Chicken    Stir Fry  
Last updated 6/12/2012 12:53:30 AM. Recipe ID 15333. Report a problem with this recipe.
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      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

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Recipe ID 15333 (Apr 03, 2005)

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