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One whole chicken breast (750 grams), bamboo shoots, water chestnuts, green onion, garlic, roasted peanuts, vegetable oil, a few dried red chili pods.
Spices:
a) Two teaspoon soya sauce, two teaspoon cooking wine, one teaspoon vegetable oil, and one teaspoon cornstarch. b) Three tablespoon soya sauce, two tablespoon red vinegar, one tablespoon cooking wine, one teaspoon sugar, one teaspoon cornstarch solution
Procedure:
1) Cut chicken into bite size pieces. Marinate in a). Blanch in hot oil. Drain and set aside.
2) Leave about two tablespoons of oil in the wok, add chili pods. Cook until they turn brown (not burnt). Add chicken and stir-fry quickly. Add water chestnut, bamboo shoots, green onion and garlic and mix well.
3) Add b) and cook until sauce thickens
4) Pour onto a plate. Add sesame oil and peanuts and serve.
