Ingredients
200 g chicken breast, 25 g peanuts, 50 g fresh stock.
Seasonings
150 g (about 5.3 oz) lard, 20 g Shaoxing wine, 20 g bean starch, 10 g pickled red chili peppers, 10 g scallions, 10 g garlic, 10 g light soy sauce, 10 g egg white, 5 g sugar, 5 g vinegar, 4 g salt, 1 g MSG
Instructions
1. Lightly pound the chicken breast, then cut into 0.7 cm (about 1/4 inch) cubes, place in a bowl and mix with salt, cooking wine, and MSG; remove stems and seeds from pickled red chilies and finely chop; coarsely chop peanuts; finely chop scallion; finely chop garlic.
2. In a separate small bowl, combine salt, soy sauce, sugar, vinegar, cooking wine, MSG, cornstarch slurry, and fresh stock to make the sauce mixture.
3. Place a wok over high heat and add lard, heating it to about 150°C (300°F). Coat the diced chicken with egg white and cornstarch slurry, then add to the wok and stir-fry until just cooked through. Transfer to a strainer to drain excess oil. Add a little oil to the wok and heat, then add the pickled red chili peppers and stir-fry until the oil turns red. Add scallions and garlic, stir-frying until fragrant. Return the chicken to the wok and stir well. Pour in the prepared sauce and stir-fry until the ingredients are evenly coated and the oil appears glossy. Sprinkle in peanuts, give a final toss, then remove from heat and plate. This dish presents a beautiful contrast of red and white, with a bright, appealing look, and a tender, smooth texture with a satisfying crunch.