Kang Boa Chicken

Recipe Ingredients

3/4 lb	340g / 11oz	Chicken breasts - boneless
1		Eggs
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Peanut oil
3		Onions - green
1 tablespoon	15ml	Peanut oil
1 tablespoon	15ml	Ginger - chopped
2		Garlic cloves - crushed
1 tablespoon	15ml	Sherry
3 tablespoons	45ml	Soy sauce
1/2 tablespoon	7.5ml	Sugar
1/4 cup	59ml	Stock - chicken
1/2 tablespoon	7.5ml	Vinegar - white
1 1/2 tablespoons	22ml	Water
1 cup	237ml	Peanuts

Recipe 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

Source:
Nancy Lam's Wok Wiz

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