| 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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