 | 2 Whole chicken breasts, boned, skinned, cut into 1/2 inch cubes |
 | 1/2 teaspoon salt |
 | 1 egg white |
 | 1 Tablespoon cornstarch |
 | 1 cup skinless roasted unsalted peanuts (I use Planters peanuts and
rinse the salt off) |
 | 10 whole dried red chilli peppers (I cut them up) |
 | 2 scallions, cut into 1/2-inch length |
 | 2 cloves garlic, minced |
|
Sauce:
 | 1 Tablespoon chilli paste with garlic |
 | 2 Tablespoons dark soy sauce |
 | 1 Tablespoon sherry |
 | 1 teaspoon red wine vinegar |
 | 1 teaspoon sugar |
 | 1/4 cup chicken stock |
 | 1 teaspoon cornstarch |
 | 1 teaspoon sesame seed oil |
|