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CATEGORY CUISINE TAG YIELD
Meats, Fruits Chinese Poultry 4 Servings

INGREDIENTS

1 Chicken breast
1/2 c Pineapple juice
1/2 c Lichee juice
2 Canned pineapple
1 Or
2 Fresh ginger root
1 T Soy sauce
2 T Sherry
1 T Cornstarch
3 T Water
2 T Oil
1 c Canned lichee fruit

INSTRUCTIONS

Skin and bone chicken; then slice as thin as possible. Drain canned
pineapple and lichee fruit, and combine their juices. Cut each
pineapple slice in 5 or 6 chunks. Mince ginger root; then combine in  a
cup with soy sauce and sherry. In another cup, blend cornstarch and
cold water to a paste. Heat oil. Add chicken and stir-fry until it
loses its pinkness (about 1 minute). Sprinkle with ginger-soy  mixture;
stir-fry 1/2 minute more to blend. Add pineapple chunks and  lichee
fruit. Cook, covered, 2 minutes over medium heat. Add  pineapple-lichee
juice combination and heat quickly, stirring gently.  Stir in
cornstarch paste to thicken. Serve at once.  From <The Thousand Recipe
Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 338
Calories From Fat: 122
Total Fat: 13.7g
Cholesterol: 73.1mg
Sodium: 441.8mg
Potassium: 272.1mg
Carbohydrates: 21.4g
Fiber: <1g
Sugar: 4.6g
Protein: 29g


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