Chinese-style chicken with vegetables and peanuts

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1. Place the potato starch, a little pepper, and garlic granules in a medium bowl. Add 1 tbsp water (no more) and stir to form a paste, then mix in the two egg yolks. Cut the chicken breasts into thin strips, add them to the bowl, and let stand for about 5 minutes.

2. Heat a generous amount of oil in a wok, add the chicken, and fry for about 8 minutes. Stir constantly for the first 3 minutes to keep the strips from sticking together.

3. Transfer the chicken to a bowl and set aside. Pour off most of the oil. Thinly slice the onion into strips and fry it in the remaining oil with the leek, red bell pepper, and mushrooms. Add a little ground paprika, garlic granules, and the peanuts. Pour in about 100 ml water, cover, and simmer for about 10 minutes.

4. Finally, add the chicken, soy sauce, and Worcestershire sauce. Season with salt to taste and stir in the napa cabbage, adding it only at the end so it stays crisp. Heat everything through briefly, remove from the heat, and serve with cooked rice.

Tip: Soak dried mushrooms in hot water until softened, and cut any larger pieces into smaller ones. Use the strained mushroom soaking liquid instead of plain water to simmer the vegetables for a more fragrant sauce.

This recipe was translated from the Slovak original: Kuracie mäso na čínsky spôsob so zeleninou a arašidmi