CHICKEN WITH ORANGE PEEL STIR FRY
2 chicken breasts, boned and skinned, cut into 1-inch pieces
1/4 tsp. salt
2 T. dark soy sauce
1 T. cornstarch
4 C. oil (for deep frying)
2 T. sesame seed oil
2 T. preserved orange peel or fresh dried orange rind, cut into chunks
1 T. scallion, chopped fine
1 T. ginger, chopped fine
2 whole dried red chile peppers, cut into quarters
4 1/2 tsp. sherry
1 tsp. red wine vinegar
3/4 T. granulated sugar
Sprinkle chicken with salt. Mix with 1 tablespoon of the soy sauce and cornstarch.
Heat oil to boiling in wok. Deep fry chicken for 1 minute. Drain. Remove chicken and oil.
Heat sesame oil in wok. Stir fry orange peel, scallion, ginger and chile peppers for 1 minute. Add sherry, remaining 1 tablespoon soy sauce, wine vinegar and sugar, then add chicken. Stir fry for 2 minutes. Remove to platter. Serve hot. Serves 4 to 6.