Ingredients from shop:
One and half tablespoon of rice wine
2 tablespoons of starch
350 gr chicken legs
1 / 2nd tablespoon finely chopped ginger
1 green pepper
Half of a red pepper
Mix 1 tablespoon of rice wine, a quarter of tablespoon of salt and one tablespoon of starch with 3 tablespoons of water. Put this in a jar and add the chicken. Mix well. Let this rest for 20 to 30 minutes (marinate).
Prepare the chicken
Cut the mushrooms all in 4 parts
Peel the carrot and cut it into pieces.
Cut the green and red peppers into strips.
Clean the onion and cut it in. 2. Cut the onion into slices.
Fry the chicken in the oil in a wok pan or another deep pan until tender.
Remove the chicken from the pan.
Add another tablespoon of oil to the pan and fry the onion and the half spoon finely chopped ginger.
When the onion starts to give off a good smell, and before it turns brown, add the mushrooms.
Add the peppers and the carrot.
Fry lightly and then add the chicken.
Mix 1/2 tablespoon rice wine, 1/2 tablespoon salt, 1/2 tablespoon sugar, 4 tablespoons water and 1 tablespoon starch
Add to the pan and fry a bit further