Preparation materials: 1 fresh chicken, green and red bell pepper **** 6, 200 grams of peanut rice, 10 dried chili peppers, 20 grams of peppercorns, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, salt, green onion, ginger, garlic, oyster sauce 1 tablespoon.

1, the chicken washed and drained chopped small pieces, cut chicken wings and legs, first with the back of the knife to the chicken bones knocked loose and then cut, chopped well after washing and draining standby.

2, green and red bell peppers cut small circles.

3, with oyster sauce, soy sauce, ginger and scallions, cooking wine, chicken pieces mixed well marinated for half an hour.

4, hot pot cold oil, add peanut rice.

5, open medium-low heat frying, keep turning, hear the crackling sound is almost, you can taste, no raw flavor can turn off the fire, do not wait until crispy off the fire, then the residual temperature of the oil will make the peanuts become paste.

6, the oil boiled to seventy percent heat, the marinated chicken pieces into the open frying, frying until the surface was golden brown, drain the oil.

7, the pot to stay a bit of oil, the peppers stir-fried on low heat, add dried chili peppers, ginger, onion and garlic continue to fry.

8, after the flavor of the drained oil chicken pieces into the pot.

9, add green and red bell peppers, stir fry evenly over high heat.

10, and finally add peanut rice and salt stir fry evenly, you can serve.