Gombao

This is how I make this typical Chinese dish that we all literally adore at home. We always make it with extra bamboo and with the original Strumica peanuts, which unfortunately I didn't have today…

Preparation steps

Cut the chicken into cubes the size of one bite and mix with ginger, myrrh and soy sauce, leave to stand for at least 1/2 hour in the cold to marinate.
Fry the peanuts briefly in hot oil and remove from the wok. Everything is done quickly and on a very strong fire and that is very important.
Toss onions, peppers and bamboo shoots in the oil, fry a little, the vegetables must still be crispy, push to one side of the wok and insert the marinated chicken into the empty space, turn to fry on all sides.
When the chicken is white, mix everything and pour the marinade juice, mixed with 1 dl of water and a little density.
Stir everything on a high flame boil until thickened, return the peanuts, reduce the flame and serve with cooked rice or rice from the microwave.

Serving

Meat is most commonly used with either chicken or turkey. Of course, you can try this dish with other types of meat. White dry wine can be added instead of liqueur.

Ingredients

meat, vegetables, marinade:

1/2 kgchicken
1 tablespoon freshly gratedginger
1 tbspmirina (rice liqueur or some sweet wine, maybe brandy or cognac)
1, 5 tbspsoy sauce
2 pcschili peppers
2 tablespoons rawpeanuts
1 head coarsely choppedport
1 dloils
1 meatred pepper
30 daysof bamboo shoots
1 tbspcorn starch
--hot tobacco sauce

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