---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GENERAL TSO'S CHICKEN - HOM
  Categories: Poultry, Chinese
       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  Oil, preferably peanut
       2    Dried red chiles
            - cut in half lengthwise
       1 tb Chopped fresh orange peel OR
       2 ts - dried citrus peel
            -(soaked & coarsely chopped)
     1/2 ts Roasted Sichuan peppercorns
            * (finely ground), optional
       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 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.
   
   KEN HOM
   
   PRODIGY GUEST CHEFS COOKBOOK
  
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