A whole chicken
1 onion
2 green peppers
3 dried red peppers
2 tsp. crushed ginger
4 tblsp. soy sauce
10g pine nuts
1 tblsp. red wine
3 tblsp. starch powder - noke-mal karoo
A dash of salt, pepper and sugar
Vegetable oil
10 peanuts

1. Cut a whole chicken into pieces. Rinse off in clean water and dry off with a cotton cloth.

2. Thoroughly mix salt, ginger and black pepper with chicken, leave for an half-hour.

3. Cut onion, green peppers and red peppers into 1-inch pieces.

4. Sprinkle starch powder over chicken.

5. Deep-fry chicken in oil at 338 degrees F (170 C) for 3 or 4 minutes.

6. Deep-fry again in oil at 392 degrees F (200 C) for another 3 or 4 minutes.

7. Pour a few drops of oil on another pan and quickly fry the red peppers.

8. After frying the red peppers, add onions and green peppers and fry them as well.

9. Add soy sauce, sugar, some water and vegetable oil into #8 and cook a little longer.

10. Put peanuts and the pieces of chicken into pan and cook until you see juice coming from the chicken.

11. Sprinkle the pine nuts over hot cooked chicken.

12. Serve on a hot plate.

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