Chicken Breast with Ginkgo and Peanut

Chicken Breast with Ginkgo and Peanut



  • 白果 40克 去殼去皮
  • 雞胸肉 200克
  • 花生 50克
  • 紅椒 50克
  • 生薑 15克
  • 白酒  1茶匙
  • 鹽 1/2茶匙
  • 澱粉(玉米粉) 少许
  • 橄欖油 1茶匙


  1. 將雞胸肉切丁,放料酒,鹽和澱粉醃製15分鐘。
  2. 把白果用開水小火煮10分鐘后瀝乾待用。
  3. 放油後炸花生至淺金黃,放入生薑,雞丁和白果,大火爆炒至雞丁變白色。
  4. 加入紅椒翻炒,30秒后即可上菜。

  • 40g Ginkgo, remove shell and skin
  • 200g Chicken Breast
  • 50g Peanuts
  • 50g Red Capsicum
  • 15g Ginger
  • 1 tsp White Wine
  • 1/2 tsp Salt
  • A dash of cornflour
  • 1 tsp Olive oil


  1. Dice Chicken breast and leave with wine, salt and cornflour for 15 minutes.
  2. Blanch Ginkgo for 10 minutes in boiling water with low flame. Wipe them dry until ready to use.
  3. Heat 1 Tsp of olive oil and fry peanuts until they turn light golden ; Then add Ginger, Chicken and Ginkgo into the pot, fry them until Chicken turning white under high flame.
  4. Add Red Capsicum and Monosodium glutamate, fry and serve after 30 seconds.

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