Orange-Flavored Chicken, Sichuan Style – Asian Food Recipes

Recipe ingredients and directions:

4 to 6 servings

2 boned chicken breasts, 1 to 1 1/4 pounds

1 ts thin soy sauce

1 ts dry sherry

1 egg white

Cornstarch to coat

Peel of 1 medium thin-skinned orange

3 scallions

6 tbs oil

1 bunch broccoli (flowerets only)

6 dried chili peppers

6 slices ginger root, about 1/4 inch thick

3 tbs dry sherry

3 tbs thin soy sauce

3 tbs red wine vinegar

1 1/2 tbs sugar

1 1/2 tbs orange juice

Trim the fat an gristle from the breasts and separate from the

inner filet. Cut the breast lengthwise into 3 sections. Cut all

sections on the bias into 1 1/2-inch pieces. Place in a bowl and

add the soy sauce and wine. Mix well. Add the egg white; mix

again. Dust with cornstarch. Mix well and refrigerate at least

30 minutes. Bring to room temperature and coat with oil before

cooking.

Hand-tear the orange peel into 1/2-inch pieces. Cut the scallions

into 1/2-inch pieces. Place on a plate with the peppers, ginger,

and orange peel.

Have a colander in the sink ready for the next step. Blanch the

broccoli flowerets by adding to pot of boiling water. Remove the

broccoli to the colander when it turns dark green (no longer than

15 seconds). Rinse with cold water immediately to stop the cooking,

and pat or spin dry.

Combine sherry, soy, vinegar, sugar and orange juice. Mix well.

Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white

smoke appears, then stir-fry the chicken pieces in 3 batches for

45 seconds each batch. Allow oil to reheat between batches and

remove the chicken to your work platter with a strainer.

Add the remaining 2 tbs oil. Heat for 30 seconds, then add the

peppers. Stir until lightly charred. Add the ginger slices, and

stir 1 minute, then add the scallions and stir for 30 seconds.

Mix the sauce and pour around the sides of the wok. Bring to a

boil, add the chicken, then add the broccoli. Stir to mix well.

Remove to a platter and serve immediately.

Variation

Thicken the sauce slightly by adding a mixture of 2 ts cornstarch

and 3 tbs sauce mixture; add to wok slowly, stirring constantly,

when the sauce comes to the boil.

Category: Asian Recipes