Chicken kung-pao


1 chicken, 1 st.l. potato starch, 5 st.l. vegetable oil, 50 grams of peanuts, 1 ch.l. ground ginger, 3 st.l. soy sauce, 2 perchika * * chili, salt.
You may have already realized by name, which today is again the Chinese cuisine dish, by the way, is very simple in preparation. Removing the skin from chicken and separating the meat from the bones, chop it into small pieces * * noodles and starch to pour some more. Then the pan frying oil and quickly fry the meat (approximately 4 minutes). To salt, add soy sauce, jalapenos, ginger, nut and again to give potushitsya flames about 1 minute, with continuous stirring. Place dry parboiled rice.

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