---------- Recipe via Meal-Master (tm) v8.02
  
       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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