Seasoning for Kung Pao Chicken BBD 15.12.2022

Store in a cool, dry place. Once opened, store in a refrigerator and use within 2 days.
Ingredients: Soybean Oil, Sugar, Vinegar (Water, Sorghum, Wheat, Barley, Pea, Salt), Soybean Sauce (Water, Soybean, Wheat Flour, Salt), Salt, Chilli Pepper, Ginger, Garlic, Straw Mushroom & Soybean Sauce (Water, Soybean, Salt, Colour (Plain Caramel), Sugar, Wheat, Flavour Enhancer (Monosodium Glutamate), Straw Mushroom), Sichuan Pepper, Flavour Enhancer (Monosodium Glutamate), Yeast Extract, Colour (Paprika Extract).

Cooking Instructions:
1. Cut 300g of chicken into cubes, add salt, soy sauce, cooking wine and starch, water and egg white to mix well. Cut 120g of spring onions into slices.
2. Add oil to the pot and heat; add chicken and fry under low heating to medium well and put it out.
3. Add dry chili, sichuan pepper, ginger and garlic to stir fry to the remaining oil. Then put back the chicken in for 30 seconds. Add this packet into the pot with cooked peanuts, sprint onions and water starch and stir fry for 30 seconds.