Using ingredient water chestnut flour
Chicken Chunks With Peanuts In Spicy Sauce
- 4 green onions
- 2 chicken breasts at roo (whole)
- 2 garlic (cloves)
- 1 egg (white)
- 1 sections
- 1 cornstarch paste
- 1/2 chinese vingear (red)
- 1,900 ml saucepan
- 700 ml peanut oil
- 100 gr peanuts
Mongolian Beef
- 15 green onion tops
- 2 egg whites
- 1 cornstarch paste
- 950 ml peanut oil
- 450 gr flank
- 60 ml chicken stock
- 10 ml dark soy sauce
- 7 ml water chestnut flour
- 7 ml dry sherry
- 5 gr ginger (minced)
Chicken Chunks With Peanuts In Spicy Sauce
- 4 onions
- 2 chicken
- 2 garlic
- 1 cornstarch
- 1 egg
- 1 nbsp
- 700 ml oil
- 100 gr peanuts
- 120 ml stock
- 22 ml water chestnut flour
Chicken Wings In Five Spice
- 12 chicken wings
- 1/2 five-spice powder
- 950 ml peanut oil for deep-frying
- 240 ml water chestnut flour
- 30 ml soy sauce (light)
- 30 ml dry sherry
- 2 gr ginger (freshly grated)
Chinese: Chicken Chunks With Peanuts In Spicy
- 4 green onions
- 2 chicken breasts at (whole)
- 2 garlic (cloves)
- 1 chunks
- 1 egg (white)
- 1 sections
- 1/2 chinese vingear (red)
- 1,900 ml saucepan
- 700 ml peanut oil
- 100 gr peanuts (raw)
Chinese: Chicken Chunks With Peanuts In Spicy Sauce
- 4 green onions
- 2 chicken breasts at (whole)
- 2 garlic (cloves)
- 1 chunks
- 1 egg (white)
- 1 sections
- 1/2 chinese vingear (red)
- 1,900 ml saucepan
- 700 ml peanut oil
- 100 gr peanuts (raw)
Modified General Tao's Chicken
- 2 scallions
- 1 water chestnut flour
- 1 egg (white)
- 475 ml soya oil
- 170 gr chicken legs
- 45 ml soy sauce
- 60 ml chicken stock
- 26 gr sugar
- 24 gr cornstarch
- 8 gr garlic
Modified General Tso's Chicken
- 2 scallions
- 1 water chestnut flour
- 1 egg (white)
- 475 ml soya oil
- 170 gr chicken legs
- 45 ml soy sauce
- 60 ml chicken stock
- 26 gr sugar
- 24 gr cornstarch
- 8 gr garlic