Gong Bao Ji Ding

600 g chicken fillet
4 cloves of garlic
5 cm ginger
8 spring onions
4 tablespoons peanut oil
1 handful of dried chilli peppers
2 teaspoons Sichuan pepper blossoms
1,5 cups roasted peanuts (unsalted)

½ Teaspoon salt
4 tablespoons soy sauce
2 teaspoons rice wine
4 teaspoons starch
2 tablespoons water

6 teaspoons sugar
2 teaspoons starch
2 teaspoons soy sauce
6 teaspoons chin. Vinegar
2 teaspoons sesame oil
2 tablespoons chicken stock

Cut meat into cubes (1×1 cm) and marinade for two hours. Cut the garlic, ginger and spring onions into small pieces. Fry the meat in the peanut oil. Add the remaining ingredients to the pan. Mix the sauce in a bowl and pour over the dish. Bring to boil briefly – done.

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