CHICKEN WITH FRESH ORANGE PEEL, HOT DRIED PEPPERS AND BROCCOLI
Some of the best Chinese food I have ever eaten has been at Marcie's.
She has learned how to lighten up (very nouvelle) and to acknowledge but
not become enslaved by the usual soy sauce, cornstarch and deep fat frying
predominant in most Chinese cooking,
This recipe is a good example of how other seasonings can work for you,
She does rely on ginger, garlic, vinegar, sherry, and all the classic
pastes and sauces. But when all is said and done and eaten, you won't
blow up or feel parched at the end. Just happy.
2 chicken breasts, boned and skinned (about 2 pounds)
1 T. sesame oil
1 T. vegetable oil
Zest of one orange, cut in strips
Juice of one orange
1 scallion, cut up
2 T. ginger, chopped fine
2 whole dried red chili peppers, cut into quarters
4-1/2 t. sherry
1 t. red wine vinegar
3 stalks broccoli, flowers only, parboiled a minute or two
1. Heat oils in wok. Stir-fry orange peel, scallion, ginger and chili
peppers one minute. Add sherry, wine vinegar and orange juice.
2. Add chicken. Stir-fry two minutes. Add drained broccoli and just heat
through. Taste and adjust seasonings. Serve hot.