Chinese-style chicken with peppers

1. 1 Chicken leg quarterspack 1 kg ≈ $2.50 250 g
2. 2 Sugar 5 g
3. 3 Bell peppers≈ $6.00 per kg 150 g
4. 4 Starch 8 g
5. 5 Soy sauce 20 ml
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Fresh ginger≈ $8.00 per kg 5 g
8. 8 Salt 1 g
9. 9 Ground black pepper 1 g
10. 10 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Remove skin from the thighs, rinse and cut into pieces.

2. In a wok or deep skillet, pour oil and heat to a light haze.

3. Add sugar, brown for 30 seconds, add the meat and fry 6–8 minutes.

4. Add minced garlic⁶ and ginger, soy sauce, salt, pepper, pour in 150 ml water and simmer covered 20 minutes.

5. Break the peppers into pieces, add to the meat and fry 5 minutes.

6. Dissolve starch in 50 ml cold water, pour into the wok and bring to a boil.

7. Cook 3–4 minutes, until the sauce thickens and the meat starts to fall away from the bone.