KANG BOA CHICKEN
Yield: 2 servings
3/4 lb Chicken breasts, boneless
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
Serve immediately with rice.
Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center