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 grams (1 2/3 tbsp) dry cornstarch
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) 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 grmas(3 tbsp) water
5 grams (1 tsp)cooking wine
5 grams (1 tsp) sesame oil
1. 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 tbsp) 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 70-100:C (160-210:F) and slippery-fry hte
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 chili 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 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.