Instructions: Combine all of the marinade ingredients and add the chicken pieces. Work in well with the fingers. Allow to stand for 30 minutes. Sprinkle in the chili oil.

Heat the groundnut oil in a preheated wok until the oil begins to smoke. Add the ginger, the white parts of the scallions and the dried chili and saute briefly for 7 to 8 seconds. Add the chicken and stir-fry over maximum heat until the color changes from pink to white (1 to 2 minutes.) Toss in the orange zest and mix. Sprinkle on the rice wine. Reduce the heat to low and gently stir-fry for another 2 to 3 minutes.

Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and slowly pour in the sauce. Stir constantly until the sauce boils. Combine all the ingredients thoroughly, and add the green parts of the scallions just before serving.

This recipe yields 6 servings.

Comments: This is one of the gentler dishes to come from the great western province of Sichuan (Szechwan). The recipe uses a typical Sichuanese blend of aromatics (the Sichuan/Szechwan wild pepper, chilis, ginger, scallions/spring onions and sugar), with the surprise addition of orange zest (rind).

I suspect this last innovation has been "borrowed" from the South, where the idea of using fresh fruits with meats is popular, many classic Cantonese dishes calling for dried fruits and peel, particularly mandarine (tangerine ) peel.

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