Spicy Orange and Ginger Chicken

Preparation: Peel and mince the ginger and garlic. Combine the chunks of chicken with the minced garlic and ginger. Mix well with your hands, to infuse the flavors into the chicken. Stem and de-thread your snap peas. Dice the onion With a vegetable peeler, peel the orange-- try to get as little of the white pith as possible-- you want just the outer orange part. Take these peels orange and julienne them as finely as you can. Juice the orange. Co... more

Preparation: Peel and mince the ginger and garlic. Combine the chunks of chicken with the minced garlic and ginger. Mix well with your hands, to infuse the flavors into the chicken. Stem and de-thread your snap peas. Dice the onion With a vegetable peeler, peel the orange-- try to get as little of the white pith as possible-- you want just the outer orange part. Take these peels orange and julienne them as finely as you can. Juice the orange. Combine the sauce ingredients in a small bowl: soy sauce, chicken stock, orange juice, orange zest, black bean and garlic paste, and corn starch. Cooking: Start heating about 2 gallons of water in large sauce pot, for your snap peas. While waiting for this to boil.... Heat your wok for about 10 minutes on the highest heat your oven has. If you have a special wok burner, you know what temp you need. Add the peanut oil, swirl around the wok. Add salt and pepper to the chicken and mix well with hands. Add the chicken mixture to the wok, and cook stirring occaionally, uncovered, until the chicken is lightly browned and almost cooked-- about 5 minutes. Remove the chicken from the wok. Place the snap peas in the boiling water for about 90 seconds, or until almost tender-- they should still be very green and crispy. Fish them out with a large slotted spoon or net device, and plunge into cold water for about 30 seconds or until cool. Drain and set aside. Heat your wok back up to fairly high, and 1 T peanut oil, add the red onions. Cook for about 2 minutes until just starting to brown, then arrest the cooking with shao xing rice wine, which also softens the onions. After about 2 more minutes, onions are transluscent. Add the crushed red pepper. Add the chicken back to the wok, combine with onions. Add the sauce mixture. Cook and stir for about one minute, until sauce starts to thicken. Add snap peas and stir. Finish with some salt, pepper, and sesame oil. Serve over steamed brown jasmine rice. less