KUNG PAO CHICKEN

INGREDIENTS;
1 kg chicken(cut in 3cm)
2 tbsp oyster sauce
21/2 tbsp cooking oil
8 small dry chilies
4 tbsp minced garlic
2 stalks celery(diced)
1/2 red pepper(cube)
200 gm bamboo shoot(sliced)
2 tbsp dissolved cornstarch
1/3 cup roasted peanuts

SAUCE;
3 tbsp Chinese rice wine
1/4 cup Chinese black vinegar
1/4 cup chicken broth
1 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp sesame oil
2 tsp chili garlic sauce
2 tsp sugar


METHOD;
Marinade chicken with oyster sauce and let stand for 10 min.Combine sauce ingredients in a bowl.Place a wok over high heat until hot and put 2 tbsp oil.Add in the chilies and fry until fragrant.Mix in the chicken and stir fry for 2 minutes.Then remove from wok and add the remaining oil.Saute garlic until fragrant by adding celery,pepper and bamboo shoot.Stir fry another 2 minutes and return the chicken and chilies.Add the sauce and bring to boil.Pour in the dilute cornstarch and let it cook.After thicken add the peanut lastly.