Directions

• To make the chicken breasts juicy we need to marinate them for 20 mins. Dice the chicken breasts.
• Add Chinese cooking wine ¼ tsp, light soy 2 tsp, egg white ½ of a medium-sized egg, corn starch ½ tbsp, sesame oil ¼ tsp, Sichuan peppercorn powder 4 shakes to a big container, add the diced chicken breasts in, gently massage the chicken for 2 mins. Set it aside.
• While we are marinating our chicken, let’s fry the raw peanuts. Set the heat to medium, fry until the peanuts are nicely browned. Over frying will result in a dark colour as well as a bitter taste. If you are not sure, feel free to start with low heat and increase gradually.
• After done, take them out and let them cool.
• Wash and cut the leek into similar sizes as your diced chicken breasts.
• Take a small container, add Chinese dark rice vinegar x 2 tbsp, Sugar x 2 tbsp, Oyster sauce x ½ tbsp, Chinese cooking wine ¼ tsp, water x 3 tbsp, minced garlic x 3 cloves, corn starch x 1 tbsp, mix well and set it aside.
• Heat up your wok and add 2 tsp vegetable oil.
• Stir fry the diced chicken breasts until they are nicely browned.
• Take the chicken breasts out and set them aside.
• Add 1 tsp of vegetable oil to the wok.
• While the oil is still cool, add 1 + ½ tbsp red oil bean paste then keep stirring until you can see visible red oil spreading. (Keep the heat at a lower setting if it is your first time cooking Chinese food.)
• Add in the chopped leek gently and stir fry for a few minutes, until softened.
• Add the stir-fried diced chicken breasts and mix well.
• Add the fried peanuts.
• Gently mix the sauce again and pour in your wok, mix well with the rest of the ingredients. Turn heat to maximum.
• Keep stirring until the sauce is thickened and coated nicely on the rest of the ingredients in the wok.
• Plate and serve.
• Hopefully, the taste of this dish will remind you of your time spent in China. Enjoy! 您慢用(nín màn yòng).