Recipe - Kang Boa Chicken

Three fourths pound Chicken breasts, boneless
1 Eggs
1 teaspoon Cornstarch
2 tablespoon Peanut oil
3 Onions, green
1 tablespoon Peanut oil
1 tablespoon Ginger, chopped
2 Garlic cloves, crushed
1 tablespoon Sherry
3 tablespoon Soy sauce
One half tablespoon Sugar
One fourth cup Stock, chicken
One half tablespoon Vinegar, white
1 One half tablespoon Water
1 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini