This is a dish that is supposed to be done with pork, but most of the time I use chicken instead. The first time I did it with chicken was because they didn’t have any pork in my little shop in Shanghai when I lived there. Since then I must have cooked the dish at least a 100 times with chicken, so I suppose we are just used to it… This is one of my kids favourite dishes.
Ingredients for 4-5 persons if you eat it as a full meal.
500 gram chicken filet
100 gram salted peanuts with no shell
3 egg whites
80 gram of cornstarch (or 16 tsp.)
2 decilitre chicken stock
4 teaspoons rice wine
4 teaspoons Chinese soy sauce
1 scallion the white part
1-1,5 teaspoon of ginger powder
1-2 thinly sliced garlic
3 teaspoons of white sugar
1 green pepper seeded and cut into little pieces
0,5 -1 Chili flakes
- Cut the chicken into cubes.
- Mix the egg whites with 2 tablespoons of cornstarch, add the chicken and make sure all the chicken is covered in the egg and cornstarch mixture. Set aside as you prepare the sauce.
- Mix the chicken broth in a bowl with 3 tablespoons of cornstarch, rice wine, soy, scallion, ginger powder, garlic and sugar.
- Heat some rapeseed or cooking oil in a wok or a large frying pan. Fry the chicken for about 40 seconds, stir and make sure that all the chicken has a white surface. Rinse the chicken and let it drain.
- Wipe of the wok, pour in some new oil and add the peppers and fry for 30 seconds. Then add the chicken.
- Stir the sauce and pour it into the wok. Stir. Add the peanuts and chili flakes. Stir and bring to boil, then fry for a few minutes until the sauce thickens.
- Serve with noodles, or as part of a Chinese buffet.