Recipe: Kang Boa Chicken (serves 2)

KANG BOA CHICKEN

1 cup peanuts
3/4 lb boneless chicken breasts
1 eggs
1 tsp cornstarch
2 tbsp peanut oil
3 green onions, cut in 1/2-inch pieces
1 tbsp peanut oil
1 tbsp chopped ginger
2 garlic cloves, crushed
1/4 cup chicken broth
3 tbsp soy sauce
1 tbsp sherry
1/2 tbsp sugar
1/2 tbsp white vinegar
1 tsp cornstarch
1 1/2 tbsp water

Deep fry peanuts until golden and crunchy; set aside.

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.

Dry wok, add green onions, oil, ginger, and garlic. Stir fry for 1 minute, then add chicken and stir together.

Add chicken broth, soy sauce, sherry, sugar, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked.

Serve immediately with rice.

Adapted from source: Executive Chef Wei Zhong Xin. Nine Dragons at Epcot Center