1 lb (500 gm) chicken fillet 1 cup peanuts 4 tbsp soybean oil 1 tsp potato starch 2 egg whites 3 1/2 oz (100 gm) pork fillet 1 red sweet pepper 1 yellow ground pepper 1 carrot 4 tbsp chicken stock 1 quart (1 liter) vegetable oil for deep frying salt, ground black peppercorn to taste 1 tbsp spring onion, chooped parsley greens | Directions: Cut chicken fillet into slices, soak in egg whites and starch mix and deep fry until crisp.
Dice pork, carrot and sweet pepper and fry in a portion of soy oil. Add fried chicken fillet, pour the rest soy oil, add peanuts, season with spices, pour stock and stew for 2 minutes.
Serve the dish hot, sprinkle with chopped spring onion and garnish with greens. |
