KANG BOA CHICKEN

    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.

  Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center