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Nine Dragons: Saucy Chicken


Saucy Chicken

Nine Dragons Restaurant, China Pavilion, EPCOT

Yield: 2 servings

3/4 pound chicken breasts, boneless
1 egg
1 teaspoon cornstarch
2 tablespoons peanut oil
3 onions, green
1 tablespoon peanut oil
1 tablespoon ginger, chopped
2 garlic cloves, crushed
1 tablespoon sherry
3 tablespoons soy sauce
1/2 tablespoon sugar
1/4 cup chicken stock
1/2 tablespoon white vinegar
1 1/2 tablespoons water
1 cup 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 the temperature reaches 350, add chicken and stir fry
Until 80% tender. Drain.

Cut green onions into 1/2 inch 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.


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