Chicken with Peanuts in
Hot and Spicy Sauce

No Photo


  • 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


  1. Mix chicken legs, wine, soy sauce, salt, dash of pepper and cornstarch. Add oil before stir-frying so beef shreds separate easily during frying. Heat oil; stir-fry it until done medium well, then move to side of pan.
  2. Use remaining oil to stir-fry pepper, garlic and 1 teaspoon sesame oil until fragrant.
  3. Add and stir sponge-gourd and peanuts briefly.
  4. Mix and add sauce, water, sugar, wine, vinegar and cornstarch; cover and cook until steaming, then stir to mix well.

Posted by WingsFan91 at Recipe Goldmine 9/5/2001 8:09 am.

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