Kung Pao chicken with vegetables

Ingredients for 2 servings:

• 250 g boneless chicken breast, fresh or frozen
• 1 Pepper, red, long, mild
• 30 g carrot(s)
• 3 medium-sized garlic cloves
• 5 g ginger root or frozen
• 2 small chili peppers, green
• 1 tbsp rice wine (Arak Masak)
• 2 small spring onions
• 30 g peanuts, roasted
• 3 tbsp peanut oil, refined
• 1 pinch of salt
• 2 tsp soy sauce, light
• 1 tsp tapioca flour
• 2 tsp rice wine (Arak Masak)
• 1 egg white, lightly beaten
• 1 tbsp ketjap manis
• 1 tbsp sauce (spring roll sauce), China
• 2 tsp rice wine vinegar, clear, mild
• 2 tsp sugar
• ½ tsp tapioca flour
• 6 tbsp chicken stock
• leaves of frisée lettuce

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

named after a government official who had a particular fondness for this dish, from Szechuan, China

Cut the chicken into approximately 1 cm cubes. Mix the marinade ingredients together and marinate the chicken for 30 minutes. Mix the sauce ingredients together. Wash the chili peppers for garnishing, cut open on one side, and remove the pink membranes and all seeds. Slice them crosswise from the top into thin strips. Wash the carrot, detach both ends, peel, score lengthwise, and slice diagonally into approximately 3 mm thick slices. Detach both ends of the garlic cloves, peel, and slice lengthwise into thin strips. Wash the fresh ginger, peel, and slice thinly, then slice these lengthwise into thin strips. Weigh and defrost the frozen goods. Wash the small green chilies, cut them crosswise into thin rings, leaving the seeds on, and discarding the stems. Heat a wok until very hot, add the peanut oil, and let it heat through. Add the carrot and stir-fry for 1 minute. Add the garlic, ginger, and chilies and stir-fry briefly. Add the chicken and stir-fry for 2 minutes. Add the rice wine, chili flakes, and spring onions and stir-fry for 30 seconds. Deglaze with the sauce and stir until thickened. Finally, fold in the peanuts. Immediately divide the dish among serving bowls and serve hot with rice.