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Ingredients:

• 200g young cock breast meat
• 40g fried peanuts with salt
• 6g red chilis

Seasonings:

• 16g red soy sauce
• 15 xanthoxylum seeds
• 80g cooked lard
• Adequate amount each of vinegar, sugar, onion, pellets, ginger slices, garlic slices, refined salt, MSG, Shaoshing wine, starch solution and broth.

1. Beat the chicken until loose, carve 1/3 cm chequer patterns on it, cut it into 2 cm dices, put them in a bowl and add refined salt, red soy sauce (8g) and starch solution (16g) to mix well. Seed the dried red chilis and cut them into 2 cm lengths.
2. Put sugar, vinegar, red soy sauce (8g), MSG, broth and starch solution (4g) in a bowl and mix them into serving sauce.
3. Put the pot over high heat and heating lard until 60 percent hot, fry dried red chili lengths and xanthoxylum seeds quickly in it until brown red, put the chicken dices in to stir and scatter, sprinkle Shaoshing wine in to stir-fry for a while, add ginger, garlic and onion, stir fry them until fragrant, stir serving sauce in, add peanuts and turn them over a few times for serving.