Safety in the kitchen

Keep electrical leads away from water.
Don't put a plant pot or anything wet on top of an electrical appliance.
Check the toaster is clean and well away from curtains.

Buy a smoke alarm fitted with a "hush button" so if it goes off accidentally you can silence it instantly. That way you won't be tempted to remove the battery (except to change it for a new one). If your alarm keeps going off unnecessarily you may need to move it further away from the kitchen.

Kang Boa Chicken

	Category	Regional Recipes
	Views	227
	Ratings	0

Ingredients And Procedures

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

Rate this recipe!

Post this recipe to your site

<h1>Kang Boa Chicken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 lb Chicken breasts, boneless <P>1 Eggs <P>1 ts Cornstarch <P>2 tb Peanut oil <P>3 Onions, green <P>1 tb Peanut oil <P>1 tb Ginger, chopped <P>2 ea Garlic cloves, crushed <P>1 tb Sherry <P>3 tb Soy sauce <P>1/2 tb Sugar <P>1/4 c Stock, chicken <P>1/2 tb Vinegar, white <P>1 1/2 tb Water <P>1 c Peanuts <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>