3/4 lb chicken breasts, boneless
1 eggs
1 tsp cornstarch
2 tbsp peanut oil
3 onions, green
1 tbsp peanut oil
1 tbsp ginger, chopped
2 each garlic cloves, crushed
1 tbsp sherry
3 tbsp soy sauce
1/2 tbsp sugar
1/4 cup stock, chicken
1/2 tbsp vinegar, white
1 1/2 tbsp water
1 cup peanuts
Directions
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
Servings: 2 servings
Kang Boa Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
Food historians have proved the existance of recipes back into distant history, certainly as far as the Egyptians, and possibly even further. Interesting though that is, generally, these old cookbooks were just very basic hieroglyphic recipes for food preparation.
During the time of the Roman Empire a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of his times made use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Over the following few hundred years, the wealthy families of Europe competed to lay on the best banquets, and as a result cooks and their recipe collections could command a high salary. However, it wasn`t until the 19th century that fine cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. By the arrival of the 20th century, recipe books were highly popular due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this Kang Boa Chicken recipe.
