宫保鸡丁

A typical chinese dish which can be found at any chinese restaurant :D Some notes to take care when preparing this dish. When saute the dried chilli, remember to use medium low fire to stir-fry it. If the dried chilli gets burnt during the frying process it will cause the whole dish to becomes bitter! Maintain high heat stir-fry after adding the chicken and sauce. Use only 1/2 tbsp of chilli oil* if you do not want it too spicy, omit it if you prefer a milder taste...

Ingredient

• 300gm chicken fillet
• 1 stalk spring onion, slice
• 10 pcs dried chilli
• 1 green capsicum, sliced
• 1 onion, sliced
• 3 cloves garlic, sliced thinly
• 40gm roasted peanuts
• cornstarch water

Sauce (A)

• 1 tbsp dark soya sauce
• 1 tbsp chinese wine
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 tsp cornstarch

Sauce (B) mix and set aside

• 1 tbsp soya sauce
• 2 tbsp dark vinegar
• 1/2 tbsp sugar
• 1 tbsp chinese wine
• *1 tbsp chilli oil
• 1 tbsp water

Method

1. Clean chicken fillet and cut into cubes. Marinate with sauce (A) for at least 30mins.
2. Rinsed and clean dried chilli, cut into sections. Heat up 2 tbsp oil in wok, stir-fry on medium low heat for 2 min till fragrance. Turn on heat, add onion and fry for 1 min. Add in garlic, stir-fry for 1 min.
3. Add marinated chicken and stir-fry on high heat for 2 mins. Add spring onion and sauce (B) and continue to stir-fry on high heat till sauce reduce. (depends on how saucy the dish u prefer). Add the cornstarch water and stir till the sauce thickens. Add roasted peanuts and mix evenly. Dish up and serve hot.