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Kang Boa Chicken

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      Title: KANG BOA CHICKEN
 Categories: Chinese, Poultry, Ethnic
      Yield: 2 Servings
 
    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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