Cut the chicken breasts into strips about a 1/2
inch wide. Place them in a bowl and add all of the
marinade ingredients: the rice wine, soy sauce, white
pepper and cornstarch. Stir to coat the chicken
pieces with the equally. Put the bowl in the
refrigerator for an hour or more.
Into a hot wok, pour in about 1 tablespoon of
peanut oil, and 1 teaspoon of minced ginger. Allow
the ginger to sizzle for about 30 seconds and then add
the marinaded chicken pieces. Stir the chicken pieces
around so they come apart and don't stick together.
Add the zests of lime, lemon, and orange for
flavor. Stir for a minute and then add the wine
(allowing it to flame if your kitchen permits.)
Continue to stir for another minute and add the
sauce ingredients one at a time as you continue to
stir and cook until the chicken is done.
Place the cooked chicken on a bed of cooked white
rice and garnish with lemon, lime, and orange zest.
Enjoy!
Source: "Yan Can Cook," Martin Yan : PBS Series,
11/8/94
