| previous | next |
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 | 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
| previous | next |