Kung Po Chicken

Ingredients.

• 1 ½ Lb Chicken cut in to strips or dice.
• 1 Egg.
• 11/2 Tbs Cornflower.
• 4 Tbs Soya sauce.
• 4 Tbs Peanut oil.
• 1 Can of bamboo shoots.
• 8 Spring onions.
• 5 Red chillis's sliced.
• 2 Tbs Cold water.
• 2 Tbs Rice wine.
• 2 Tbs balsamic vinegar.
• 1 ½ Tbs Sugar.
• 2 Tsp Sesame oil.
• 1 Tsp Fresh grated ginger.
• 1 Clove of garlic crushed.
• 4oz Salted peanuts.
• 1 Red pepper diced.

Method.

• Cut the chicken in to pieces & set aside.
• Beat the egg then add to the cornflower & mix until smooth then stir in one table spoon of soya sauce & 1 table spoon of peanut oil & mix until smooth.
• Now coat all the chicken pieces in this mixture & marinade for one hour.
• Now cut the bamboo shoots in to cubes, slice the onion, slice the chilli's, cut the pepper in to dice & grate the ginger & set aside.
• Now mix two teaspoons of cornflower & water in a small bowl until smooth then stir in the rice wine, vinegar, 3 table spoons of soya sauce, sugar & sesame oil & mix well together.
• Now heat a wok over a high heat & add 3 tablespoons of peanut oil to the wok.
• Now add the peppers to the hot oil & stir-fry for 1 minute.
• Now add the chillis, garlic & ginger & stir-fry for another minute.
• Then add the chicken & stir fry until cooked.
• Then add the bamboo shoots & stir-fry for another minute then add the onions at the last minute.
• Stir in the cornflower mixture & stir fry until thickened then add the peanuts & take off the heat.
• Then stir the mixture two or three times to make sure that the peanuts are hot & serve.

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