1 lb boned chicken breasts
1 tsp thin soy sauce
1 tsp dry sherry
1 egg white
cornstarch to coat
peel of 1 med thin-skinned orange
6 tbsp oil
1 bunch broccoli (flowerets only)
6 dried chili peppers
6 slices ginger root, about 1/4″ thick
3 tbsp dry sherry
3 tbsp thin soy sauce
3 tbsp red wine vinegar
1 1/2 tbsp sugar
1 1/2 tbsp orange juice
How to prepare
Trim the fat an gristle from the breasts and separate from the inner filet. Cut the breast lengthwise into 3 sections. Cut all sections on the bias into 1 1/2″ pieces. Place in a bowl and add the soy sauce and wine. Mix well. Add the egg white; mix again. Dust with cornstarch. Mix well and refrigerate at least 30 minutes. Bring to room temperature and coat with oil before cooking.
Hand-tear the orange peel into 1/2″ pieces. Cut the scallions into 1/2″ pieces. Place on a plate with the peppers, ginger, and orange peel.
Have a colander in the sink ready for the next step. Blanch the broccoli flowerets by adding to pot of boiling water. Remove the broccoli to the colander when it turns dark green (no longer than 15 seconds). Rinse with cold water immediately to stop the cooking, and pat or spin dry.
Combine the sauce ingredients. Mix well.
Heat a wok and add 1/4 cut oil. Heat for 1 minute or until white smoke appears, then stir-fry the chicken pieces in 3 batches for 45 seconds each batch. Allow oil to reheat between batches and remove the chicken to your work platter with a strainer.
Add the remaining 2 tbsp oil. Heat for 30 seconds, then add the peppers. Stir until lightly charred. Add the ginger slices, and stir 1 minute, then add the scallions and stir for 30 seconds.
Mix the sauce and pour around the sides of the wok. Bring to a boil, add the chicken, then add the broccoli. Stir to mix well. Remove to a platter and serve immediately.
Variation thicken the sauce slightly by adding a mixture of 2 tsp cornstarch and 3 tbsp sauce mixture; add to wok slowly, stirring constantly, when the sauce comes to the boil. Yield: 4 to 6 servings