Title: Chicken With Orange Peel, Szechuan Style
Categories: Chinese, Chicken, Fruit
Yield: 4 servings
1 lg Orange
2 lg Whole chicken breasts;
Skinned and boned
1 tb Soy sauce
1 tb Dry sherry
4 Green onions; cut into
2 Inch pieces
1 ts Minced, peeled ginger root
2 1/2 ts Cornstarch
1/2 ts Sugar
1/2 ts Salt
1/2 c Orange juice
1/4 c Salad oil
1/4 ts Crushed red pepper
With vegetable peeler, cut peel from orange into 1 1/2 inch-wide
pieces, being careful not to cut into white membrane. Cut pieces
into 1 1/2 inch-long strips. On small cookie sheet, let peels dry
slightly in 200^F. oven 30 minutes.
Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well
chicken, soy sauce, sherry, green onions, red pepper and ginger.
In small bowl, mix well cornstarch, sugar, salt and orange juice.
Cover and refrigerate both.
About 15 minutes before serving: In 10-inch skillet over medium
heat, in hot oil, with slotted spoon, stir-fry peels until crisp
and edges are slightly browned, about 2 minutes;drain on paper
towels.
In remaining oil in skillet, over high heat, stir-fry chicken
mixture until chicken loses pink color and is tender, about 4
minutes. Stir orange-juice mixture, then add to chicken and
stir-fry until mixture is slightly thickened and coats chicken.
Spoon onto warm platter; sprinkle with peels.
Posted by Jim Applebury
FROM: The Good Housekeeping Illustrated Cookbook
