250 grams (0.55 lb) chicken breast
150 grams (0.33 lb) peanuts
500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)
1 egg white
12 g (1 2/3 tbsp) dry cornstarch
2 grams (1/3 tsp) salt
1 gram (1/4) MSG
10 grams (1 1/2 tsp) soy sauce
10 grams (2 tsp) sugar
2 dried red chilies
2 grams (1/15 oz) finely cut scallions
2 grams (1/15 oz) chopped ginger
50 grams (3 tbsp) water
5 grams (1 tsp) cooking wine
5 grams (1 tsp) sesame oil
Beat the chicken breast with the side of a kitchen knife to soften
the texture of the meat. Cut lightly to make cross-cuts on the
meat. Then cut the chicken breast into cubes 1.5 cm (0.6 inch) wide
each side. Place in a bowl. Add the egg white, 2 g (1/3 tsp) of
salt and 10 g (1 tsp) of dry cornstarch and mix well. Mix the rest
of the dry cornstarch with water for later use. Fry the peanuts.
Cut the red chilies into fine chips.
Heat the oil in a wok to 70-110:C (160-210:F) and slippery-fry the
chicken cubes for 1-2 minutes. Take out and drain off the oil in a
Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the scallions,
ginger and red chilies until they produce a strong aroma. Put in
the water, cooking wine, soy sauce, sugar and MSG, and bring to
boil. Thicken the sauce with the mixture of cornstarch and water.
Put in the chicken and peanuts and turn several times. Sprinkle on
sesame oil and dish is ready to serve.
Features: Shiny with brown color.
Taste: Spicy, fragrant and delicious.