Summary

Ingredients

• 600 g chicken breast fillet (s), diced
• 4 tablespoon soy sauce
• 2 tablespoon Worcestershire sauce
• 2 tablespoon sambal oelek
• 2 tablespoon sherry or rice wine
• 1 leek, fine rings
• 3 medium carrot (s), fine slices
• 2 cloves garlic, small pieces
• 1 red pepper (s), cut into strips
• 1 glass baby corn
• 1 egg yolk
• 400 ml chicken broth (instant)
• 150 g peanuts or cashew nuts, if possible unsalted
• 2 teaspoons sugar
• salt and pepper
• Oil (peanut oil)

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Instructions

1. In a medium-sized bowl, stir the soy sauce, Worcester sauce, sambal oelek, egg yolk, sugar, salt and pepper and garlic. Marinate the chicken in it for about 15 minutes, preferably 30 minutes. Wash and cut all vegetables and place in small bowls.
2. Heat a small amount of peanut oil in the wok. Roast the peanuts over high heat for about 1 minute, then remove them again. Heat a little more oil in the wok. Add the carrots and leek and fry over a medium heat for about 2 minutes, stirring repeatedly. Push everything to the edge of the wok. Gradually add the paprika and the corncobs. Let everything cook for a moment, then push it back to the edge.
3. Then add the marinated meat and fry until well done (chicken must never be pink inside). Mix everything well, then add the chicken stock and bring to the boil. Season to taste and, if necessary, add sambal oelek.
4. At the end, sprinkle the dish with the peanuts and serve.