Chinees cheeken

Ingredients 

• 1 one/2 tablespoons sake or Chinese rice wine
• 1 one/2 tablespoons condiment
• 1 one/2 tablespoons vegetable oil
• 1 one/2 tablespoons amylum dissolved in two tablespoons water
• 500g skinless, boned malformation fillets,diced
• 1 tablespoon dried crushed red chillies or to style
• 1 teaspoon rice vinegar
• 2 teaspoons dark brown soft sugar
• 4 spring onions, chopped
• 6 cloves garlic, chopped
• 1 (220g) tin water chestnuts
• 3/4 cup (125g) peanuts

Directions

1.Combine the sake or rice wine, soy sauce, vegetable oil with the dissolved amylum mixture. Divide the

mixture in [*fr1].

2.In a glass dish or bowl, mix half the sake mixture with the chicken items and toss to coat. Cover

dish and place in icebox for regarding half-hour.

3.In a medium pan, mix remaining sake mixture, chillies, vinegar and sugar. combine along and

add onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat till

aromatic.

4.Meanwhile, take away chicken from marinade and fry in a very massive pan till juices run clear. Whensauce is aromatic, add burned chicken and simmer along till sauce thickens.