Products Needed:
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
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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.
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