[Rice Killer: Better than Restaurant's Kung Pao Chicken] (Sweet and Sour, Non-Spicy Version)

Cut the chicken into cubes, add 1 tablespoon of starch, diced scallions, minced ginger, and cooking wine. Mix well and marinate for 15 minutes.

Prepare the side ingredients: Dice cucumber and carrot into small cubes, and fry the peanuts until crispy for later use.

In a cold pan with oil, lightly stir-fry the chicken cubes until they are just cooked, then set aside.

In another pan with hot oil, sauté scallions and minced garlic until fragrant. Add the carrot cubes and stir-fry until just cooked. Make sure to stir-fry the carrots longer to release the fat-soluble beta-carotene and vitamins. When the oil turns orange, add the cucumber and the pre-cooked chicken cubes, and stir-fry briefly. (Do not cook too long at this step, as I like to retain the fresh sweetness of the cucumber for a richer taste.) Prepare the sauce as follows: Combine 1/2 tablespoon starch, 2.5g salt (half a soda bottle cap), about 2 tablespoons sugar, 1.5 tablespoons of vinegar (reduce for aged vinegar as it's more acidic), 2 tablespoons soy sauce, a few drops of dark soy sauce, a dash of oyster sauce, a pinch of chicken powder/MSG, 1 tablespoon ketchup, scallions, and an appropriate amount of water. * You can adjust the quantities according to your taste.

Pour in the sauce, let it simmer briefly, and reduce the liquid. Taste for saltiness and adjust accordingly. Finally, add the crispy peanuts.

Dish up and serve! Enjoy your meal!