Ingredients:
300 grams chicken breasts cut into 1.5crr
cubes;
50 grams peanuts
20 grams dry red chili peppers, cut intc
1.5cm sections
2 grams Chinese prickly ash
1 tbsp cornstarch mixed with water
2 grams sliced ginger
2 grams diced garlic
2 grams scallions
Sauce:
10 grams soy sauce
10 grams vinegar
15 grams sugar
10 grams Chinese cooking wine
1 tbsp cornstarch mixed with water
Mix chicken cubes with soy sauce, salt and cooking wine. Add 1 tablespoon wet starch and mix. Make the sauce by mixing soy sauce, sugar, vinegar, and the other tablespoon of wet starch in clear stock Soak the peanuts in warm water for a while. Remove the skin, and
drain. Stir-fry over a low fire until crisp. Put aside for later use.
Heat cooking oil in a wok over a high flame until hot. Add chili peppers and Chinese prickly ash and fry until golden brown. Add chicken
cubes and stir to prevent from sticking together. Add ginger, garlic and scallions and stir. Pour in the sauce and blend well. Add fried peanuts and stir. Remove to a plate and serve.
