Рецепт Chili Chicken With Orange Peel
by Global Cookbook

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	Порций: 6

Ингредиенты

2 tsp light soy sauce
1 Tbsp. Shaoxing rice wine or possibly dry sherry (available at Chinese stores) Good healthy pinch of salt Good healthy pinch of freshly-grnd white pepper Good healthy pinch of roasted Sichuan peppercorns (fagara, available at Chinese stores)
1/2 tsp sugar
1 tsp cornstarch mixed with
1 Tbsp. cool water for thickening
1 lb skinless boneless chicken breasts cut 2" finger lengths
1/2 tsp chili oil
3 Tbsp. groundnut/peanut oil

1 tsp shredded fresh ginger
4 x scallions (spring onions), white parts cut crosswise into 2" lengths, green parts sliced diagonally into 2" lengths
1 x dry red chili seeded and minced
2 Tbsp. fresh orange zest (rind) julienne
1 Tbsp. Shaoxing rice wine or possibly dry sherry
1/2 tsp cornstarch
1 Tbsp. chicken broth (stock)
2 Tbsp. light soy sauce

Combine all of the marinade ingredients and add in the chicken pcs. Work in well with the fingers. Allow to stand for 30 min. Sprinkle in the chili oil.
Heat the groundnut oil in a preheated wok till the oil begins to smoke. Add in the ginger, the white parts of the scallions and the dry chili and saute/fry briefly for 7 to 8 seconds. Add in the chicken and stir-fry over maximum heat till the color changes from pink to white (1 to 2 min.) Toss in the orange zest and mix. Sprinkle on the rice wine. Reduce the heat to low and gently stir-fry for another 2 to 3 min.
Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and slowly pour in the sauce. Stir constantly till the sauce boils. Combine all the ingredients thoroughly, and add in the green parts of the scallions just before serving.
This recipe yields 6 servings.
Comments: This is one of the gentler dishes to come from the great western province of Sichuan (Szechwan). The recipe uses a typical Sichuanese blend of aromatics (the Sichuan/Szechwan wild pepper, chilis, ginger, scallions/spring onions and sugar), with the surprise addition of orange zest (rind).
I suspect this last innovation has been "borrowed" from the South, where the idea of using fresh fruits with meats is popular, many classic Cantonese dishes calling for dry fruits and peel, particularly mandarine (tangerine ) peel.