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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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