Chicken in Sichuan

1 kg 1 frying chicken (approx.)

3 Art. l. light soy sauce

2 h. l. starch

3 carrots

4 Young bulbs

1 pod of red hot chili peppers

4 Art. l. sesame oil

Chicken wash, dry, cut in half lengthwise and unscrew the legs. Cut the chicken into thin strips 4 cm long, put in a bowl, sprinkle with soy sauce, sprinkle with starch, mix well and marinate, covered for 30 minutes. Scrape carrots under running water. Onions clean, wash and dry. Carrots and onions cut into thin strips. Pod pepper wash in warm water, dry, remove the stalk and grain and cut into very thin rings are of. 2 tbsp. l. warm oil in a deep frying pan and fry the chicken in it for 5 minutes, stirring, then remove from the pan. Heat the remaining oil in a frying pan and fry the vegetables in it 6 minutes, stirring occasionally. Add the chicken and fry together for another 2 minutes, stirring occasionally. With this dish goes well with boiled crumbly rice and soy sauce.