Kang boa chicken

Yield: 2 Servings

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

Instructions:

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