Main Stuff:
clean chicken250 g ,pignuts,dry capsicums
Secondary Stuff:
cook wine,soy sauce, (white)sugar ,vinegar ,monosodium glutamate ,salt ,starch, egg ,pepper,shallot, ginger ,garlic
Cook method:
1.Chop the chest's meat and legs'meat of chicken into pieces,every piece is to be 1 cm square.Use the cook wine, salt,egg,starch to cover the pieces, use the boiling water to scald the pignuts in order to remove their red scarfskins, and
then deep-fly them. The dry capsicums should be clipped into burls and remove the seeds out of them.Cut the shallots into the shape of horse ear.Make the gingers and garlics into pieces.
2 Mix the cook wine,soy sauce,(white)sugar,monosodium glutamate and soup into extract. Burn the pan which contains the oil,put the peppers into the pan and wait ,don't take them out until the peppers have some taste,then put the dry capsicums into the pan,make them deep-fried until the colour of capsicums turns to aubergine.At that time,we can put the pieces of chicken into the pan,stir-fry them dispersedly,when the chicken get cooked nearly 80%,then put in the pieces of shallots and gingers,still stir-fry them for a moment.Water the extract which was mixed well before into the pan,wait till some bubbles appear,put in the pignuts and vinegar,stir-fry properly for a another while,and it will be ok now.
