KANG BOA CHICKEN

24.10.2008 | Author: Cook | Posted in Chicken
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KANG BOA CHICKEN


Servings: 2
Ingredients: 

  • 3/4 lb Chicken breasts, boneless
    • 

  • 1    Eggs
    • 

  • 1 ts Cornstarch
    • 

  • 2 tb Peanut oil
    • 

  • 3    Onions, green
    • 

  • 1 tb Peanut oil
    • 

  • 1 tb Ginger, chopped
    • 

  • 2 ea Garlic cloves, crushed
    • 

  • 1 tb Sherry
    • 

  • 3 tb Soy sauce
    • 

  • 1/2 tb Sugar
    • 

  • 1/4 c  Stock, chicken
    • 

  • 1/2 tb Vinegar, white
    • 

  • 1 1/2 tb Water
    • 

  • 1 c  Peanuts
    •

Deep fry peanuts until golden and crunchy.

Cut chicken meat into cubes. Toss with egg and cornstarch; add
salt and white pepper to taste. Set aside to marinate for 30
minutes.

Add oil to wok and tilt pan to distribute. When temperature
reaches 350, add chicken and stir fry until 80% tender. Drain.
Cut green onions into 1/2′ pieces. Dry wok, add green onions,
oil, ginger, and garlic. Stir fry for 1 minute, then add
chicken and stir together. Add sherry, soy sauce, sugar,
chicken broth, white vinegar, and cornstarch dissolved in
water. Stir in fried peanuts and stir fry until chicken is
fully cooked.

Serve immediately with rice.

This recipe was developed by Executive Chef Wei Zhong Xin. Nine
Dragons at Epcot Center
Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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