Chicken scroll in a meat grinder with the ginger and cilantro.

Sprinkle with sugar and spices, infusing a little soy sauce, stir. Add sesame oil and stir again. The mince is sticky, give it to infuse for half an hour.

For the sauce to punch in a blender onion, garlic, cilantro, and slices of ginger. Also add the tomato without skin and seeds, soy pasta (if it does not, you can substitute miso paste) pepper paste or fresh chili pepper –how much can shift. Punch everything until smooth.

In a saucepan pour the oil better than sesame pour the vegetable mixture from blender, add water and cook over medium heat, skimming, for about 5 minutes. Add soy sauce, sugar, vinegar, to give writing a rolling boil for a couple minutes and try. To equalize the acid-salinity-SL agosti to taste and cook over low heat 15 minutes, stirring occasionally to not burn. Then dissolve the starch in a couple tablespoons of water and pour in the sauce. Boil for another 5 minutes and remove from heat. The sauce will be a lot, it is quite possible to put it in the refrigerator for other meals.

Stuff the peppers.

Heat in a wok or deep saucepan with oil and fry the peppers on all sides.

Sprinkle the peppers with finely chopped onions and carrots, cook, stirring, for a few minutes. Pour a couple of tablespoons of water, reduce the heat and under the lid to extinguish the peppers 7 minutes.

Pour the pepper sauce and simmer, stirring occasionally, another 5 minutes. Let it brew under the lid.

Serve warm, sprinkle with sesame seeds.