- Chicken fillet - 1,5 Kilogram
- Salt - 3 Teaspoons
- Soy sauce - 7 Art. spoons
- Starch - 9 Art. spoons
- Proteins - 9 pieces
- Corn oil - - To taste
- Garlic - 6 Teeth
- Leeks - 1 Piece
- Green onions - 1 piece
- Slice of ginger 2-3 cm - 1 Piece
- Peanut - 200 Grams
- Chicken broth - 400 milliliters
- Sugar - 6 Teaspoons
- Rice vinegar - 6 teaspoons
- Sesame oil - 3 teaspoons
For clarity, I show all the ingredients we need. Chicken fillet cut into a fairly large (about 2 cm) cube. In a saucepan, mix proteins, salt and starch. Mix to homogeneity, then mix with chopped meat. We leave in the refrigerator for an hour. A small square cut the leek. Finely chop the green onions. Finely chop garlic and ginger. Peanuts are calcined on a dry frying pan for 1-2 minutes. Warm up the wax corn oil. In the heated oil portions we throw pieces of chicken, fry until rouge. Meat should turn out with a golden crust - as in the photo. In the remaining oil in the wax we throw garlic and ginger, fry, after 1 minute add the leeks and green onions, fry another minute. Pour chicken broth and soy sauce into the wok, add sugar and vinegar. Stir and cook 3-4 minutes. Then add a little starch in the wok (about 2 tablespoons), a little water (about the same amount) and sesame oil. Cook until the sauce has the right density. When it thickens - add chicken and peanuts to the frying pan. Stir, cook another couple of minutes, then remove from the fire and serve. Bon Appetit!
Servings: 6-8