300g chicken meat, diced 1cm
1 tbls soy sauce
1 tsp cornflour
5 dried red chillies, soaked and chopped
1cm ginger, sliced
2 spring onions, sliced 4cm
1 small green capsicum, diced
2 tbls yellow bean sauce
2 tsp rice wine
1/2 cup roasted peanuts
1/4 tsp sesame oil
Combine chicken, soy sauce and cornflour – set aside.
Heat 2 tbls oil and stir-fry chicken 1 minute – set aside.
Heat 1 tbls oil and stir-fry chillies, ginger, spring onion
and capsicum 1 minute.
Add yellow bean sauce and chicken – mix well.
Add rice wine – stir 1 minute.
Add peanuts and sesame oil – mix well and serve.
Inspired by Zhong Yegong eatery, behind the Forbidden City – Beijing.