---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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