Chicken with Peanuts in Hot and Spicy Sauce
1/2 pound (225g) boneless chicken legs or shredded chicken
1/2 tablespoon wine
1/2 tablespoon soy sauce
1/4 teaspoon salt
Dash of pepper
3/4 tablespoon cornstarch
1 dried hot pepper, cut into 1/2-inch long, remove seeds
1 teaspoon minced garlic
1 teaspoon sesame oil
Total of 1 1/2 cups each: diced squash, peanuts
2 1/2 tablespoons each: soy sauce, water
1/2 tablespoon each: granulated sugar, wine
1 teaspoon each: vinegar, cornstarch
Mix chicken legs, wine, soy sauce, salt, dash of pepper and cornstarch.
Add oil before stir-frying so beef shreds separate easily
Heat oil; stir-fry it until done medium well, then move to
side of pan.
Use remaining oil to stir-fry pepper, garlic and 1 teaspoon
sesame oil until fragrant.
Add and stir sponge-gourd and peanuts briefly.
Mix and add sauce, water, sugar, wine, vinegar and
cornstarch; cover and cook until steaming, then stir to mix well.