raw material

Chicken1.2kg, diced bamboo shoots and peanuts 25g each, vegetable oil 40g, starch 25g, egg white15g, soy sauce10g, cooking wine10g, monosodium glutamate 2g, sugar, Jiang Shui.

working methods

Dice the chicken with a spatula, paste it with egg white and water starch, and then mix it with 50g of broth, water starch, soy sauce, cooking wine, monosodium glutamate, salt, Jiang Shui, onion and garlic to make a sauce. Dice bamboo shoots, peel peanuts and stir-fry, dice onions and slice garlic. Put the diced chicken in warm oil, pour out the oil, blanch the diced bamboo shoots in boiling water (or lubricate the oil with diced chicken), return the pot to the original fire, leave a little base oil, pour in the sauce, stir-fry the diced chicken and diced bamboo shoots a few times, sprinkle with peanuts and pour in spicy oil, and serve.