| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs, Fruits |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
(large) chicken breast |
| 6 |
|
Water chestnuts |
| 1 |
|
Scallion stalk |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Sherry |
| 1/2 |
ts |
Salt |
| 2 |
|
Egg whites |
|
|
Oil for deep-frying |
| 1 |
cn |
Lichee fruit |
| 1/2 |
c |
Lichee syrup |
| 1/4 |
c |
Stock |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Water |
INSTRUCTIONS
1. Skin and bone chicken breast. Mince or grind coarsely with water
chestnuts and scallion.
2. Then blend in cornstarch, soy sauce, sherry and salt. Beat egg whites
until stiff but not dry, and fold in. Form mixture into walnut-size balls.
Meanwhile heat oil.
3. Add chicken balls, a few at a time, and deep-fry until golden. Drain on
paper toweling.
4. Drain canned lichee fruit. Reserve syrup and combine in a saucepan with
stock. Heat slowly. Meanwhile blend remaining cornstarch and soy sauce to a
paste with water. Then stir in to thicken.
5. Add chicken balls and lichee fruit to pan. Stir gently to heat through,
and serve. VARIATION: For the lichee sauce, substitute a sweet-and-pungent
sauce (see "Sweet-and-Pungent Sauce" recipes).
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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