MMMMM------------------------SEASONING A-----------------------------
1/2 ts Salt
1/2 ts MSG
1/2 ts Dark soy sauce
1/2 ts Sam Shu wine (30% rice
-wine)
2 ts Corn starch
MMMMM------------------------SEASONING B-----------------------------
1 1/2 ts Sugar
1/2 ts MSG
1/2 ts Dark soy sauce
2 ts Light soy sauce
1 ts Shaoxing wine
2 ts Black vinegar
2 dr Sesame oil; up to 3
MMMMM-------------------------THICKENING------------------------------
1/2 ts Corn starch
1 tb Water
Wash the chicken and cut into 2 cm (1/4") cubes. Mix thoroughly with
the minced ginger and scallion, then add the Seasoning A ingredients
and marinate for 15 minutes. Mix the Seasoning B ingredients and set
aside.
Heat the wok until smoking, add the oil and when very hot deep-fry the
chicken pieces for 1-1/2 minutes, until golden. Drain. Discard most
of the oil.
Reheat the wok and stir-fry the chilies and tangerine peel until they
darken. Add the chicken pieces and stir. Add Seasoning B and the
thickening ingredients and stir-fry until the seasoning coats the
chicken. Serve.
Sam Shu "wine" is a triple distilled Baijiu made from sorghum and
is any where from 80 to 120 proof. There are no close substitutes,
but one can use a rice wine, whisky or just skip it altogether.
Shao Hsing wine is rice wine. You can sub dry sherry, mirin, sake,
dry vermouth or white grape juice + rice vinegar.
