Chénpí Jī Authentic Hunan 'Orange Chicken' (AKA Orange Peel Chicken)

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Chénpí Jī Authentic Hunan 'Orange Chicken' (AKA Orange Peel Chicken) Yield: Serves 4-6 Ingredients: 2 lbs Boneless/Skinless Chicken* (Jīròu) - 'cubed' 6 Dried Red Chiles (Gàn De Hóng Làjiāo) 5 pieces Chinese Preserved Citrus Peel (Chén Pí) 1 tsp Sichuan Peppercorns (Huājiāo) - crushed ½ tsp Pixian Chile Bean Paste (Douban Jiang) 3 ½ Tbs Vegetable Oil (Shíyòngyóu) - divided Marinade: 'Sauce': ½ inch piece Fresh Ginger (Jiāng) - minced fine 2 Tbs Shao Xing Rice Wine (Liàojiǔ) 2 Cloves Fresh Garlic (Dàsuàn) - minced fine 2 Tbs Rice Wine Vinegar (Bái Mǐcù) 4 Green Onions (Cōng Bào) - finely chopped 2 tsp Chinese Brown Sugar (Piàn Táng) 2 Tbs Light Soy Sauce (Shēng Chōu) 2 Tbs Dark Soy Sauce (Lǎo Chōu) 2 Tbs Shao Xing Rice Wine (Liàojiǔ) ¼ Cup Low Sodium Chicken Broth (Jītāng) 2 Tbs Cornstarch (Yùmǐ Diànfěn) Garnish: 4-5 Green Onions (Cōng Bào) - green parts only sliced thin Toasted Sesame Oil (Zhīmayóu) to taste Preparation: 1) In a medium/large mixing bowl, whisk together all of the 'marinade' ingredients until thoroughly combined - Add the cubed chicken and 'massage' the marinade into the chicken pieces by hand (you may want to wear a glove for this) - Allow to marinate for a minimum 30 minutes (up to 8 hours) 2) Place the preserved citrus peel in a small bowl and just cover with hot water - Allow to soak for 20 minutes - After 20 minutes, drain and mince fine - Set aside until needed 3) Whisk together all of the 'sauce' ingredients in a small bowl and set aside until needed 4) Heat 3 Tbs of the vegetable oil in a wok or large skillet over medium-high heat until just smoking - Add the chicken and its marinade Stir fry until all of the liquid is evaporated and the chicken is mostly cooked through (apx 3 minutes) - Using a slotted spoon or spider, transfer the chicken to a plate and set aside until needed 5) Add the remaining ½ Tbs of oil to the wok/skillet and heat until just smoking - Add the dried chiles, minced preserved citrus peel, Sichuan peppercorns, and Pixian chile paste - Stir fry for 30 seconds - Add back the chicken and stir fry for another 30 seconds 6) Add the 'sauce' and bring to a boil - Allow to cook (constantly stirring) for 2-3 minutes until sauce has slightly reduced and thickened 7) Transfer to a serving plate, garnish with the green onion and a drizzle of the toasted sesame oil - Serve immediately with steamed or fried rice and some steamed vegetables if desired * Can use chicken breast (Jīxiōng Ròu) or chicken thighs (Jītuǐ Ròu) Taz Doolittle www.TazCooks.com .

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