INGREDIENTS

INSTRUCTIONS

SAUCE
CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with
the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon
salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers
into 1-inch squares. Peel and cut the carrots and scallions into 1-inch
chunks. (The uniform size of meat and vegetables adds to the visual appeal
of the dish.) Bring a pot of water to a boil and blanch the carrots in it
for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a
bowl until they are well blended into a batter. Lift the chicken cubes out
of the marinade, put them into a batter and coat each piece well. Heat the
oil in a deep-fat fryer or large wok until it is almost smoking. Remove the
chicken pieces from the batter with a slotted spoon and deep-fry them.
Drain the deep-fried chicken cubes on paper towels.
TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar,
sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the
vegetables, but not the leches or oranges, and stir well. In a small bowl,
blend together the cornstarch and water. Stir this mixture into the sauce,
and bring it back to a boil. Turn the heat down to a simmer. Add the leches
or oranges and chicken cubes. Mix well, then turn the mixture onto a deep
platter. Serve at once.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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