| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Chicken | 1 | Servings |
INGREDIENTS
| 2 | c | Oil |
| 1 | Chicken breast | |
| 2 | tb | Sugar |
| 3 | tb | Catsup |
| 3 | tb | Vinegar |
| 1 | tb | Cornstarch |
| 1 | c | Lichees juice |
| 1 | c | Lichees meat |
| 1/2 | c | Maraschino cherries |
| 1/2 | c | Pineapple chunks |
| 1 | ts | Sherry |
| 2 | ts | Light soy sauce |
| 1/2 | ts | Anise pepper |
| 1 | tb | Chopped scallion |
| 1 | Egg white | |
| 2 | tb | Cornstarch |
INSTRUCTIONS
PREPARATION: Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper, and chopped scallion together, pour over chicken and marinate 1/2 hour. Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast and above mix. COOKING: Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels. Mix sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in saucepan; stir until thickened. Add lichees meat, cherries and pineapple. Stir until hot, then serve over chicken. Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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