Ingredients

　　1 pair chicken breasts

　　1 scallion

　　1 small clove garlic

　　1/2 teaspoon salt

　　1 tablespoon and 1 teaspoon of soy sauce

　　1 tablespoon and 1 teaspoon of cornstarch

　　1/8 teaspoon monosodium glutamate

　　1 teaspoon sugar

　　Few drops vinegar

　　1 teaspoon sherry

　　1 slice fresh ginger, minced

　　Few drops sesame seed oil

　　1/4 cup cooking oil

　　1/4 cup blanched peanuts

　　1/2 to 1 teaspoon hot chili pepper flakes, to taste

　　Cut chicken meat from bone. Peel off skin and discard. Cut meat into dice a little larger than the peanuts. Split scallion lengthwise and cut into 1"-long sections. Cut garlic into slivers. Mix chicken with salt, 1 teaspoon soy sauce and 1 tablespoon cornstarch. In a small bowl mix the remaining soy sauce and cornstarch, monosodium glutamate, sugar, vinegar, sherry, scallion, garlic, ginger and sesame seed oil. Heat oil in frying pan. Add peanuts and stir until golden. Add first hot pepper flakes, then chicken. Ch'ao 1 minute. Stir the mixture in a small bowl until smooth. Add to the chicken and ch'ao just until sauce thickens and coats the chicken.