INGREDIENTS
650g chicken breast fillets
1 egg white
2 teaspoons cornflour
½ teaspoon sesame oil
½ teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons light soy sauce
¼ cup chicken stock
2 teaspoons brown sugar
2 tablespoons peanut oil
6 medium sized dried red chillis, halved
2 cloves garlic, crushed
2 teaspoons julienned ginger
1- 2 teaspoon chilli bean sauce or chilli sauce
1/3 cup roughly chopped peanuts
shallots for garnish
1 egg white
2 teaspoons cornflour
½ teaspoon sesame oil
½ teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons light soy sauce
¼ cup chicken stock
2 teaspoons brown sugar
2 tablespoons peanut oil
6 medium sized dried red chillis, halved
2 cloves garlic, crushed
2 teaspoons julienned ginger
1- 2 teaspoon chilli bean sauce or chilli sauce
1/3 cup roughly chopped peanuts
shallots for garnish
METHOD
Chop chicken breast into 3cm pieces. Combine egg white, cornflour, sesame oil and salt in a bowl. Add chicken and toss. Set aside for 30 minutes.
Combine rice wine, soy sauce, chicken stock and sugar in a small bowl.
Heat oil in a wok. Stir fry chicken until browned. Remove and set aside. Add chillis, garlic, ginger, bean paste and peanuts to the wok. Cook for a minute. Return chicken along with sauce ingredients.
Cook for a further minute or until sauce thickens slightly. Serve with rice.
Combine rice wine, soy sauce, chicken stock and sugar in a small bowl.
Heat oil in a wok. Stir fry chicken until browned. Remove and set aside. Add chillis, garlic, ginger, bean paste and peanuts to the wok. Cook for a minute. Return chicken along with sauce ingredients.
Cook for a further minute or until sauce thickens slightly. Serve with rice.
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