Ingredients:
- 750 g (1 ½ lb) or 3 fresh chicken legs, including thighs and drumstick
- 2 tbs vegetable oil
- 8 cloves garlic, finely chopped
- 4 fresh red chilies, finely chopped
- 50 g skinned roasted peanuts
- 2 spring onions (scallions), cut in thirds
Marinade:
- 1 tsp soy sauce
- ½ tsp cornflour
- 1 tsp wine
Sauce:
- 2 tbs hot fermented bean paste
- 1 tsp sugar
- 1 tsp soy sauce
- ½ tsp vinegar
- 2 tsp sesame oil
- 1 tsp cornflour dissolved in 125 ml water.
How To Cook:
1. Bone the chicken legs, then cut the meat into chunks of about 2 cm (3/4 inch). Mis the marinade and cover the chicken with it. Leave aside to marinate for about 15 minutes.
2. Combine the sauce, ingredients and set aside.
3. Heat oil until hot. Add the chopped garlic and chili and stir-fry quickly for 30 seconds, then add the marinated chicken and continue stir-fry until chicken turn colour and gets firm, about 3 to 4 minutes. Add the peanuts and spring onions and stir
4. Stir the sauce again to mix ingredients, then pour over the chicken and stir to coat well. Cover with a lid, reduce heat to medium, and simmer for about 3 minutes. Remove to a serving dish.
