Cut the chicken breast into fine strips and season with salt. Peel the ginger and chop finely. Heat the peanut oil in a wok pan, fry the peanuts briefly in it and remove again. Add the chicken to the remaining fat and stir-fry in the wok until crispy. Remove and set aside. Stir-fry garlic, ginger and young leeks in wok pan for a few minutes. Then add chicken and peanuts back in. Mix oyster sauce and chili sauce with cornstarch, chicken soup, pepper and sugar and pour into the wok. Bring everything to a boil again and season to taste. Pour into small bowls and serve.
Preparation Tip:
RECOMMENDATION: Basmati rice or Chinese egg noodles
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