Kang boa chicken
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Kang boa chicken
  Chicken    Chinese    Poultry  
Last updated 6/12/2012 12:45:58 AM. Recipe ID 6012. Report a problem with this recipe.
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      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 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.
   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

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Recipe ID 6012 (Apr 03, 2005)

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