1. Two pieces of chicken breast, beat loose with the back of a knife, cut a cross knife, then cut into small diced meat, put in a small bowl, add 1 tablespoon of cooking wine, 1 tablespoon of water starch, 1/3 egg white, a little salt, 1 teaspoon peanut oil Grab well and marinate for more than 20 minutes.
2. Half a bowl of peanuts, put in cold oil, deep fry, remove and set aside.
3. Wash 1 cucumber, dice and set aside.
4. 1 winter bamboo shoot, diced and set aside.
5. Scallion, ginger, garlic, chopped; one green chili, wash, cut into strips, set aside.
6. Put 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, half a spoon of dark soy sauce, 1 tablespoon of light soy sauce, and 2 tablespoons of water (bone broth is better) into a small bowl to make a sauce.
7. 2 spoons of starch, add appropriate amount of cold water (be careful not to add raw cold water, after thickening, the vegetables are cooked, but the water is still raw), adjust into gorgon juice, set aside.
8. Heat oil in a hot pan, add some peppercorns, sauté fragrant, take out and discard.
9. Add the chopped green onion, ginger, garlic and fry until fragrant. Add the marinated chicken and fry until the color changes.
10. Pour in the sauce and stir fry for a good taste.
11. Pour in the diced cucumber, diced bamboo shoots, and green pepper together, and stir-fry.
12. Add some salt to taste.
13. Pour the gorgon juice and stir well.
14. Add the fried peanuts, stir-fry evenly, and then serve.
