Chicken breast 150g

Fried peanuts 1 small handful

Scallion [pic]scallion 10 grams of pho

Ginger [pic]ginger 5 grams of pho

Garlic [pic]garlic 10 grams of garlic

Dry chili [pic]dry chili in moderation of pho

Peppercorns [pic]pepper moderate amount of pho

Peppercorns [pic]Peppercorns in moderation of pho

Vinegar [pic]vinegar 2 teaspoon

Vinegar [pic]vinegar 2 tsp ph

Sugar [pic]sugar 2 tsp ph

Lao Soya Sauce 1 tsp

Starch [pic]cornstarch 1/2 tsp

Cooking Wine [pic]Cooking Wine 1 tsp

Salt 1/4 tsp

Water 1 tbsp

Recipe Directions:

Diced Chicken with Kung Pao Sauce The chicken breast is first patted and then chopped into dices, add 1 teaspoon of cooking wine and a little salt, grasp the vigor and then put the starch and marinate for 10 minutes

Kung Pao Chicken recipe illustration 22. In the hot oil, add the diced chicken and stir-fry until raw, then remove from the pan and set aside

Kung Pao Chicken recipe illustration 55. Add the dried chili pepper and pepper into the oil and stir-fry over low heat

Kung Pao Chicken recipe illustration 66. practice illustration 88. Stir-fry well, and finally put peanut rice