Cut the CHICKEN BREAST fillets to cubes (about. 1x1x1 cm). Put the meat in a bowl and mix it with starch and water (proportion: 2:10). The meat should be mud-like, should not be too dry nor too wet (no water at the bottom of the bowl!). Leave the meat in the starch for about 5-10 minutes.
Cut the CUCUMBER and the SPRING ONIONS to the same size of cubes as the chicken breast. Cut the GARLIC to slices.
Dissolve the starch in some water (about 1 spoon; proportion of the dissolution is 1:2 – starch:water).
Heat up the wok and pour OIL in it (may not overrun the meat nor leave it dry, approximately 4 cl). At the right roasting temperature the oil ripples and slightly evaporates (not smokes!) Approximately 1 minute.
Add the MEAT, already mixed with starch, to the wok and roast it. Do not roast until it becomes scorched and red. This process takes about 1-1,5 minutes long.
Add SOY SAUCE to the meat - enough to give the meat a nice brown color (about 1 teaspoon). Add the GARLIC and the ERŐS PISTA (this is a hot dish, therefore add at least 2 teaspoons of it). Add the SALT, the SUGAR, and the RICE VINEGAR (only a couple of drops. The goal is a round aroma, not to make the dish sour).
Add the CUCUMBER. Roast it quickly and shake it all together. The whole process is at most 1/2-1 minute. Add the rice extract (also called Chinese salt), the SPRING ONIONS and the PEANUTS.
Finally add the DISSOLVED STARCH (it makes the meal look shiny and consistent). About 0,5 minute.
