| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1/2 | c | Pineapple juice |
| 1/2 | c | Lichee juice |
| 2 | sl | Canned pineapple |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 1 | tb | Soy sauce |
| 2 | tb | Sherry |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 2 | tb | Oil |
| 1 | c | Canned lichee fruit |
INSTRUCTIONS
1. Skin and bone chicken; then slice as thin as possible. 2. Drain canned pineapple and lichee fruit, and combine their juices. Cut each pineapple slice in 5 or 6 chunks. 3. Mince ginger root; then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste. 4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Sprinkle with ginger-soy mixture; stir-fry 1/2 minute more to blend. 5. Add pineapple chunks and lichee fruit. Cook, covered, 2 minutes over medium heat. 6. Add pineapple-lichee juice combination and heat quickly, stirring gently. Stir in cornstarch paste to thicken. Serve at once. 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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