Orange Chicken With Red Chilies Szechuan Style Dave Dewitt Recipes

Steps:

• Combine the ingredients for the marinade in a bowl large enough to hold the chicken, stir the liquid ingredients well, and then add the chicken.
• Leave the chicken in the marinade for 30 minutes.
• Take the dried orange peel, soak it in hot water for 30 minutes, then shred it.
• Combine all the sauce ingredients in a bowl, stir well, and set aside.
• Heat the wok over high heat. Add the oil (must be an oil with high smoking point -- peanut, corn or canola are all good; don't use olive oil), swirl it around to coat the wok cooking surface.
• When the oil just begins to smoke, add the chilies and the marinated chicken.
• Stir fry for about 1 minute, until the chicken begins to take on color.
• Add the sauce and stir fry for another 30-45 seconds.
• Remove the chilies before serving, or tell your guests not to eat them!
• Serve over steamed rice or a pilaf.
• Heat scale depends entirely on the peppers, but should be medium for authenticity.
• Notes on special ingredients:.
• If you can't get Szechuan peppercorns, you can substitute "bird of paradise" peppercorns. Szechuan peppercorns are NOT truly members of the pepper family (they are in the citrus family), so do NOT substitute with black peppercorns.
• Hot bean sauce is available in Chinese markets. The most authentic and best quality is made with broad beans, but soy bean paste is an acceptable alternative.
• Do not use habanero or tsin-tsin chiles -- they will overpower the other flavors in the dish.

Steps:

• To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
• Bring to boil and boil until reduced to 1 cup, about 10 minutes.
• Stir often to prevent burning.
• May be made up to 2 days in advance; use either hot or cold.
• Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
• In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
• Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
• Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
• Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.

Steps:

• Skin chicken, and cut skin into 1/2-inch pieces; set aside. Bone chicken, and cut meat into 1/2-inch pieces; set aside separately.
• Turn heat under a wok or 10-inch skillet to medium-high and add chicken skin. Cook, stirring occasionally and adjusting heat so skin browns but does not burn, about 10 minutes. Sprinkle with salt, and remove to a bowl, using a slotted spoon.
• Add chiles and cook, stirring occasionally, until they puff and darken, 3 or 4 minutes. Remove with a slotted spoon to a separate bowl. Add bell pepper and a pinch of salt and cook, stirring occasionally, until it browns, about 5 minutes. Remove and combine with chiles. Add as much chicken meat as will fit in one layer, and cook until browned on one side; season with salt. Stir and cook until browned; remove and repeat with remaining chicken.
• Add garlic, followed by chicken, peppers and skin. Stir to combine, then add sherry, stock and soy sauce. Cook until mixture is saucy, about 3 minutes, then serve with white rice. Chiles should not be eaten.