| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 1 | Egg white | |
| Cornstarch | ||
| 2 | Whole chicken breasts (about 1 pound each), skinned, boned, and cut into strips | |
| 1/4 | c | Soy sauce |
| 1 | cn | (about 20 oz) lychees (I use walnuts or peanuts or cashews as a substitute) |
| 2 | tb | Vinegar |
| 2 | tb | Sugar |
| 1/4 | c | Salad oil |
| 1 1/2 | tb | Minced cystallized ginger |
| Fresh cilantro (coriander) sprigs | ||
| Sliced kumquats preserved in syrup (canned figs works too) |
INSTRUCTIONS
source: Sunset Stir-fry Cookbook Look for the fruits in the gourmet or specility food section. In a bowl, beat together egg white and 2 tablespoons cornstarch. Add chicken and stir to coat. Set aside. In another bowl, gradually blend soy with 1 tablespoon cornstarch. Drain lychees, reserving 6 tablespoons of the syrup. Add reserved syrup to soy sauce mixture along with vinegar and sugar. Place a wok or heavy cast iron skillet over high heat, when wok is hot, add 2 tablespoons of the oil. When oil is hot, add half the chicken mixture and stir fry until meat is no longer pink in center. About 3 minutes. Remove from wok and set aside. Repeat to cook remaining chicken, adding remining 2 tablespoons oil. Return all chicken to wok. Blend in ginger, drained lychees and soy mixture. Stir until sauce boils and thickens. Garnish with cilantro and kumquats. Posted to Recipe Archive - 02 Mar 97 by ted by: [email protected] on Mar 2, 9.
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