| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| 1/2 | Head lettuce | |
| 2 | Eggs | |
| 1/4 | c | Cornstarch |
| 1/2 | c | Flour |
| 1 | ts | Salt |
| 1 | ds | Pepper |
| Oil for deep-frying | ||
| 2 | tb | Oil |
| 2 | tb | Curry powder |
| 1/4 | c | Sherry |
INSTRUCTIONS
1. Skin and bone chicken; cut in 1-inch cubes. Shred lettuce. 2. Beat eggs lightly; add cornstarch, flour, salt and pepper and blend to a batter. Dip cubes in batter to coat. 3. Heat oil. Add cubes, several at a time, and deep-fry until golden. Drain on paper toweling; keep warm. 4. Heat remaining oil. Stir in curry powder, then sherry. Cook, stirring over low heat, until mixture is smooth and thin. 5. Arrange chicken on shredded lettuce. Pour curry sauce over and serve. NOTE: Depending on personal taste, the curry can be either increased or decreased. VARIATION: In step 4, substitute a lemon sauce, prepared as follows: Heat 1 cup stock; stir in and heat 1/4 cup sherry, 1 tablespoon soy sauce, 1 tablespoon lemon juice, and 1 teaspoon sugar. Then thicken sauce with a cornstarch paste, made with 1 tablespoon cornstarch and 3 tablespoons cold water, and pour over chicken. Garnish with lemon slices. 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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