Kung Pao Chicken 1

Ingredients for 2 servings:

• 500 g chicken breasts
• 4 tbsp oil, peanut oil (or other neutral oil)
• 2 peppers (pitted and chopped)
• 2 cloves garlic (finely chopped)
• 2 tsp fresh ginger (finely chopped)
• 1 tbsp wine, Chinese rice wine
• 3 spring onions (cut into rings)
• 50 g peanuts (roasted)
• 1 pinch of salt
• 2 tsp soy sauce, light
• 2 tsp wine, Chinese rice wine
• 1 tsp cornstarch
• 1 egg white (lightly beaten)
• 1 tbsp soy sauce, dark
• 1 tbsp chili sauce, sweet
• 2 tsp vinegar (rice vinegar)
• 2 tsp sugar
• 1 tsp cornstarch
• 6 tbsp chicken broth, clear

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken à la Szechuan (China)

Cut the chicken into 1 cm cubes. For the marinade, mix the salt, soy sauce, rice wine, starch, and egg white thoroughly with the chicken, stirring in one direction only. Let stand for 15-30 minutes. Mix the sauce ingredients thoroughly. Heat the wok until very hot, pour in the oil, and toss to coat. Briefly stir-fry the chilies, garlic, and ginger until aromatic. Add the chicken, turn and stir with a spatula for 1 minute, then drizzle in the rice wine on the side. Sprinkle in the spring onions and stir-fry for another 30 seconds; the meat is now almost cooked. Pour in the mixed sauce and stir until thickened. Finally, stir in the peanuts, remove from the heat, and serve immediately. Also suitable for 4 people with other main courses.