How to make it

  • FOR CHICKEN: Cut the chicken into 1 ½ inch long and half an inch thick strips. Mix the soy sauce, vinegar, oil and cornflour together and set the chicken to soak for an hour.
  • Put the peanuts and the flour into a food processor and chop them till the peanuts are evenly reduced to the texture of a coarse grained sand. Completely coat the chicken with this mixture and deep-fry it in oil, but do not let the nuts burn...and they will if you are not on the ball!!!
  • FOR THE SAUCE: Cut up the carrot, celery, onion and combine them to the stock in a large sauce pan, along with the pepper and mushroom scraps and set it over a moderate flame to cook for about 30 minutes. Add the ginger, demi-glaze and the honey and cook a further 30 minutes at a gentle pace. Thicken slightly with the roux and strain well.
  • FOR THE STIR FRY: Cut the celery into thin diagonals, cut the scallions into long thin slivers, cut the bell peppers into small triangles and leave the peas be.
  • Heat the pan until it is extremely hot, add the celery and the peppers and cook them dry for 1 minute. Add enough oil to make things sizzle and then put in the garlic, ginger, and a few of the dried peppers - Cook a minute more then fling in the snow peas and fry away for another 1-2 minutes, tossing it often.
  • Add the sauce, scallions and the chicken. Cook it only so long as to nicely tighten it and keep the chicken still somewhat crisp.
  • TO SERVE: Serve it with the toasted peanuts sprinkled on top and to further complicate things, I serve it with a cold “salad” made from firm long grained rice, bean sprouts and mushrooms tossed in a sesame oil/plumb vinegar dressing.

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  • 22566 10 years ago
    Recipe reads interesting.
    Kind Regards
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