Kung Pao Chicken

INGREDIENTS:

2 boneless skinless chicken breast
2 teaspoon dark soy sauce
2 teaspoon shaoxing wine
2 teaspoon corn starch
1/4 teaspoon white pepper
1 teaspoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon black vinegar
1 tablespoon sugar
3 tablespoon chicken stock
2 tablespoon cooking oil
1 tablespoon Szechuan peppercorn, lightly ground
10 to 15 dried chilies
2 teaspoon chopped garlic
2 teaspoon chopped ginger
2 to 3 green onions, 1/2-inch pieces
1/3 cup roasted peanuts

INSTRUCTIONS:

1.In a blending dish, join all elements for chicken and marinate for 10 minutes.

2.In another blending dish, join all elements for sauce and put aside.

3.Warmth vast skillet over high warmth; include 1 tablespoon. cooking oil and marinated chicken. Cook around 5 to 7 minutes or until the point that chicken is 3/4 way cooked. Expel from skillet and put aside.

4.Include remaining 1 tablespoon. cooking oil into now-exhaust skillet; Add Szechuan peppercorn, stew, garlic and ginger. Continue blending and let in inject for around 1 minute.

5.Add cooked chicken back to skillet alongside green onions and sauce we made before. Blend and cook for 1 minute. Mix in peanuts and expel from warm. Present with warm bowl of cooked rice.