Kung Pao Chicken 宫保鸡丁

Ingredients

• 350g chicken thigh 350g 鸡腿肉
• 3 tablespoons light soy sauce 3汤匙生抽
• 3 tablespoons shaoxing rice wine 3汤匙绍兴酒
• 2 teaspoons roased seasame oil 3茶匙麻油
• 2 tablespoons cornflour 2汤匙玉米粉或者生粉
• 3 tablespoons oil 3汤匙油
• 450g (1 bunch) green vege (spinach/watercrest/..) 450g （一把）绿叶菜，这里用的是西洋菜
• 1/2 teaspoon salt 1茶匙盐
• 3 garlic cloves,finely chopped 3片大蒜，切碎
• 80g unsalted peanuts 80g无盐花生
• 1 spring onion (scallion), finely chopped 1根葱，切碎
• 1 tablespoon finely chopped ginger 1汤匙切碎的姜
• 1 teaspoon chilli sauce 1茶匙辣椒油（老干妈即可）
• 1 tablespoon sugar 1汤匙糖
• 1 teaspoon Chinese black rice vinegar 1茶匙醋
• 60ml (1/4 cup) chicken stock 60毫升（1/4杯）鸡汤

How to Cook

1. Cut the chicken into 2cm cubes. Place the cubes in a bowl, add 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, 1 teaspoon of the sesame oil and 2 teaspoons of the cornflour, and toss lightly. Marinate in the fridge for at least 20 minutes. 把鸡肉切成2厘米左右的肉片。把鸡肉放进一个碗中，加入2汤匙生抽，2汤匙绍兴酒，1茶匙麻油和2茶匙生粉，搅匀。放进冰箱腌制20分钟。
2. Heat a wok over high heat, add 1 teaspoon of the oil and heat until very hot. Stir-fry the vege, salt, 2 teaspoons of the garlic and 2 teaspoons of the rice wine, turning constantly, until the vege is just becoming limp. Remove the vege from the wok, arrange around the edge of a platter, cover and keep warm 加热油锅，加入1茶匙油并加热至很热。 翻炒西洋菜，盐和两茶匙蒜和2茶匙绍兴酒，不停地翻炒直至蔬菜软了。把西洋菜从油锅中 移出，放置在盘子的四周。
3. Reheat the wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry half the chicken pieces, turning constantly, until the meat is cooked. Remove with a wire sieve or slotted spoon and drain. Repeat with 1 tablespoon of oil and the remaining chicken. Wipe out the pan after finish. 重新加热油锅至高温，加入一汤匙油并且加热到非常热。翻炒一半鸡肉片，持 续翻炒直至鸡肉熟透，用滤网将鸡肉移出并滤尽多余的油。将另外一半的鸡肉同方法炒熟。
4. Dry-fry the peanuts in the wok or a saucepan until browned.. 在一个干的平底锅里干炒花生直至金黄色
5. Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the spring onion, ginger, remaining garlic and chilli sauce for 10 seconds, or until fragrant. Combine the sugar, black vinegar, chicken stock and remaining soy sauce, rice wine, sesame oil and cornflour, add to the sauce and simmer until thickened. Add the cooked chicken and the peanuts. Toss lightly to coat with the sauce. Transfer to the centre of the platter and serve.重新家热油锅至高温，加入剩余的油并且加热至非常热。
   翻炒姜葱蒜和辣椒酱10秒钟左右。合糖，醋，鸡汤和剩余的生抽，绍兴酒，麻油和生粉，调
   匀后倒入油锅加热至粘稠倒入花生和鸡肉翻炒上色后移出，放置在盘子的中心。