Name: Easy Sweet and Sour Chicken
Ingredients: 1 lb Chicken breast, boneless; 1 ts Ginger, chopped; 1 Egg white; 1/2 ts Salt; 2 ts Cornstarch; 1/2 c Vegetable oil (peanut oil is best, but sunflower is good, too); 1 Green (bell) pepper; 6 Carrots; 12 oz Pineapple chunks, canned (drained, but reserve about 1/2 cup of the juice); SAUCE; 2 ts Sherry; 2 ts Light soy sauce; 1 tb Vinegar; 1 ts Sugar; 1 tb Cornstarch; 1 ts Salt

[P]ersons are generally very liberal of their invectives against the clergy, and think they justly blame the conduct of’ that minister who does not take heed to and watch over the flock, of which the Holy Ghost has made him overseer: but may not every governor of a family, be in a lower degree liable to the same censure, who takes no thought for those souls that are committed to his charge? For every house is as it were a little parish, every governor a priest, every family a flock; and if any of them perish through the governor’s neglect, their blood will God require at their hands.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables, Grains	Chinese	Poultry, Usenet	2	Servings

INGREDIENTS

1	lb	Chicken breast, boneless
1	ts	Ginger, chopped
1		Egg white
1/2	ts	Salt
2	ts	Cornstarch
1/2	c	Vegetable oil (peanut oil is best, but sunflower is good, too)
1		Green (bell) pepper
6		Carrots
12	oz	Pineapple chunks, canned (drained, but reserve about 1/2 cup of the juice)
		SAUCE
2	ts	Sherry
2	ts	Light soy sauce
1	tb	Vinegar
1	ts	Sugar
1	tb	Cornstarch
1	ts	Salt

INSTRUCTIONS

Cut up the chicken into bite-sized chunks.  Combine ginger, egg white,
about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add
the chicken chunks and stir until the chicken is well-coated.
Wash green pepper.  Discard seeds and stem.  Cut into strips about 1 x 1/4
inches.  Peel carrots.  If they are thick, cut in half lengthwise. Cut
diagonally into pieces about 1 inch long. Cook the carrots in boiling water
for 3-5 minutes, depending how crunchy you like your carrots.
Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the
sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved
pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt.
Stir well and set aside.
Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.
Peanut oil is best since it has a high smoking point. Stir-fry the chicken
by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok
and stirring continuously until golden brown. Remove to a dish. Repeat
until all the chicken has been cooked, adding small amounts of oil as it
gets used up.
Heat about 1 tablespoon oil in an empty wok.  Stir fry the parboiled
carrots and the green pepper for 30 seconds. Add the chicken and the
pineapple chunks to the vegetables in the wok. Stir 1 minute or until well
mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened.
Serve with rice.  I serve this recipe to company all the time and am amazed
at how many people don't realize that you can cook Chinese food at home. It
is always a big hit. The recipe works equally well with lean pork, tofu
cubes, or soy beans instead of the chicken.
  NOTES:
*  A nice Chinese dinner you can make at home -- Don't forget to start
cooking the rice so it will be done at the same time as the chicken.
: Difficulty:  easy.
: Time:  45 minutes.
: Precision:  measure the sauce ingredients.
: Andy Tanenbaum
: Dept.  of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND
: ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’re never too old for God”