Orange Chicken

Orange Chicken
By May Huang



Ingredients:

A: for marinating
1. 2 chicken breast, medium size
2. 1 T cooking wine
3. ½ t salt
4. ½ t corn starch

B:
5. ½ t ginger, finely chopped
6. 2 stocks of green onion, white and green separated, finely chopped
7. 5-10 dried hot pepper (depending on hot you want)
8. 5-6 pieces of fresh or dried orange peel (to be soaked before using)
9. 2-3 T canola oil

C: for sauce
10. ½ T soy sauce
11. 1 t Chinese rice vinegar
12. ½ t sugar
13. ¼ t SiChuan pepper corn powder (optional)
14. a pinch of white pepper
15. ¼ t corn starch
16. 1 T water
17. few drops of sesame oil

Directions:

1. Preparing chicken: Cut the chicken to thin pieces (about 1.5 inches wide, 1 inch long and 0.1 inch thick). Place the chicken in a container and add the remaining ingredients listed in to the container, and mix everything well. Set the container aside for at least 30 minutes.
2. Making sauce: Add everything listed in to a small bowl, and mix them well.
3. Cooking chicken: heat the oil in a wok over medium to high heat. Add the chicken and hot pepper when the oil is hot (not smoking). Add ginger, and green onion white and the wok, and stir for 1-2 minutes. Take the chicken out when the chicken meat changes the color to white. Keep the remaining oil in the wok, turn heat to low, and add the orange peel cook for another 10 seconds, and add the sauce and chicken back to the wok, and stir for few seconds. Take the chicken to a serving plate, sprinkle the green onion (green part) over the chicken, and server the chicken when it is warm.