Batching: 

Tender son's chicken breast meat is 250. Condiment: Peanut kernel, white sugar, vinegar, soy sauce, gourmet powder, meat soup, wet starch, Chinese prickly ash, ginger, garlic, the end of the spring onions, salt, soy sauce, cooking wine. 

Characteristic:

The sauted chicken cubes with chilli and peanuts, the traditional famous dish in Sichuan. Fried and made by diced chicken, doing the hot pepper, peanut kernel,etc.. The legend was the latter stage of Qing Dynasty the family kitchen where the palace protected Ding BaoZhen formulated and gained the name. The characteristic is that the aquatic foods is fragrant and delicate, hot but not dry, there is sweet sour taste.
Operation: 

Fetch the tender son's chicken breast meat, take the meat loose, the cross pattern 3 millimetres square on Ji, cut small one 2 centimetres square again, mix the salt, soy sauce, wet starch thoroughly.

It is familiar to peel air cool, for peanut kernel to fry, go seed do chilli cut 2 long piece. Put and adjust in the bowl into a juice of the Gorgon euryale the white sugar, vinegar, soy sauce, gourmet powder, meat soup, wet starch together.

Net pan add bottom oil cook hot, put enter Chinese prickly ash first, fry, offer perfume drag for the Chinese prickly ash, put, enter, do chilli section fry getting reddish brown, put diced chicken fry scattered, cook, enter cooking wine fry rapidly, add and then ginger, garlic, spring onions fry, produce perfume the end, quench into and flavour the juice of the Gorgon euryale rapidly, the juice boils and adds the peanut kernel, the crown of the head is turned over and fried evenly.