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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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¾ pound boneless chicken breast
2 teaspoon dark soy sauce
2 teaspoon rice wine or dry sherry
1 teaspoon finely chopped ginger root
1 teaspoon cornstarch
1 teaspoon sesame oil
⅓ cup oil, preferably peanut
2 dried red chiles, cut in half lengthwise
1 tablespoon chopped fresh orange peel
½ teaspoon roasted Sichuan peppercorns, finely ground, optional
2 teaspoon garlic, crushed, peeled, minced
2 teaspoon dark soy sauce
¼ teaspoon salt
1 teaspoon sugar
½ teaspoon sesame oil
Cut chicken in to 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.