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Kang Boa Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Grains Chinese Chinese, Poultry, Ethnic 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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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