| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Chinese | Poultry | 10 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | tb | Sweet vegetable sauce |
| 1/2 | ts | Salt |
| 3 | dr | Sesame oil; more or less (up to) |
| 1 | lb | Bacon |
| 2 | Eggs | |
| 3/4 | c | Flour |
| Oil for deep-frying | ||
| 1 | Or | |
| 2 | Tomatoes |
INSTRUCTIONS
1. Skin and bone chicken; cut in 1-inch cubes. 2. Combine soy sauce, sherry, sweet vegetable sauce, salt and sesame oil. Mix well; then add to chicken cubes and toss. Let stand 30 minutes, turning occasionally. Drain, discarding marinade. 3. Cut bacon strips in two and wrap one piece around each chicken cube. 4. Beat eggs lightly and blend in flour to make a batter. (If batter needs thinning, add a few drops of water.) Dip bacon-wrapped chicken cubes in batter to coat. 5. Heat oil. Deep-fry cubes, a few at a time, until golden. Then drain on paper toweling. Serve hot, garnished with sliced tomatoes. 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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