Instructions: Cut the chicken breast into triple-matchstick-sized slivers, rub these with salt and cornflour, and fold into beaten egg-white. Roast or fry the peanuts over a low heat until slightly brown and crush or grind coarsely.

Cut the spring onions into short segments, and the pepper into shreds

(discarding the pips). Mix the liquid ingredients for the sauce thoroughly.

Heat the oil in a large frying pan. Add the chicken slivers and turn them in the hot oil for 1 minutes. Drain away any excess oil. Heat the lard in a separate pan. Add the chopped peppers and spring onions to fry for 1 1/2 minutes. Pour in the liquid ingredients for the sauce. Stir quickly to mix. When the liquid thickens return the chicken to the pan. Turn and stir the chicken in the sauce. Sprinkle the peanuts over the chicken. Turn it over quickly a few times, and serve immediately in a well-heated serving dish. The roasted peanuts add an aromatic flavor to this chicken dish.

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