| 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: LeiG@aol.com on Mar 2, 9.
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