Gert Scobel’s Chicken Kung Pao

Stir soy sauce, white wine, cornstarch, rice vinegar and a few drops of oil to a marinade (*), marinate the meat in it for about one hour.

Clean the carrots, peppers and shallots. Cut the carrots into thin sticks, dice the rest of the vegetables.

Heat half of the oil in the wok and stir-fry the chicken cubes for max. one minute, then remove and wipe out the wok with kitchen paper or rinse briefly with water.

Heat the remaining oil in the wok and stir-fry the chili, garlic, ginger and peanuts (or pine nuts). Add carrots, shallots and bell bell pepper and stir-fry until cooked through.

Repeatedly add chicken cubes to wok form, stir in rice vinegar and sugar, perhaps seasoning heavily with salt and freshly ground pepper. Season with sesame oil just before serving.

(*) Seasoned with salt and / or pepper to taste.

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