Kung Pao Chicken

When my sister Elsie, my nephew and my family went to Beijing (2006), we were served Kung Pao chicken at almost every meal. Kung Pao chicken is a classic. Hot and sour sichuanese sauces are stir fried with seafood, pork or chicken over high heat intensifying the spiciness and flavoring of the oil.
Recipe:
1 pound of chicken breast
3 tbs light soy sauce
3 tbs shaoxing rice wine
2 tsp roasted sesame oil
1 tbs cornstarch
3 tbs of oil
3 garlic cloves chopped
3/4 cup peanuts
1 tsp sugar
1/4 cup chicken stock
3 dried chili
1 egg white
Broccoli or Celery

Recipe:
Coat the chicken breast pieces in the egg white. In a wok on high heat, saute the chicken breast and set aside.
Add oil in the wok, add the garlic, dried chili, add celery (or broccoli). Add the chicken, vinegar, sugar, shaoxing wine, chicken stock, cornstarch, soy sauce and fry quickly under high heat. Add sugar to taste, sesame oil. Add peanuts at the end and transfer to plate. Serve hot.