Name: Sweet-Sour Chicken, a la Yan Can Cook
Ingredients: Chicken:; 1 lb Boneless chicken,1" cubed; 1 tb Xiaoxing rice wine; Or dry sherry; 2 ts Regular soy sauce; 1/4 ts Salt; 1 Egg, beaten; 1/4 c Cornstarch; 1/4 c Flour; Lots of oil for frying; Sauce:; 2 ts Oil; 1 Garlic clove, minced; 1/2 ts Ginger root, minced; 1/4 c Cider vinegar (or rice; Vinegar or; White vinegar); 1/4 c Chicken broth; 1/4 c Dark brown sugar, packed; 3 tb Ketchup; 2 ts Soy sauce; 1/2 ts Orange peel, grated; Vegetables:; 1 Green bell pepper,; Cut into 3/4" squares; 1 Red bell pepper,; Cut into 3/4" squares; 1 cn 8 oz pineapple chunks; 1 cn 8 to 11 oz lychee or; Mandarin orange, drained

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables	Chinese	Chinese, Chicken, Loo	4	Servings

INGREDIENTS

		Chicken:
1	lb	Boneless chicken,1" cubed
1	tb	Xiaoxing rice wine
		Or dry sherry
2	ts	Regular soy sauce
1/4	ts	Salt
1		Egg, beaten
1/4	c	Cornstarch
1/4	c	Flour
		Lots of oil for frying
		Sauce:
2	ts	Oil
1		Garlic clove, minced
1/2	ts	Ginger root, minced
1/4	c	Cider vinegar (or rice
		Vinegar or
		White vinegar)
1/4	c	Chicken broth
1/4	c	Dark brown sugar, packed
3	tb	Ketchup
2	ts	Soy sauce
1/2	ts	Orange peel, grated
		Vegetables:
1		Green bell pepper,
		Cut into 3/4" squares
1		Red bell pepper,
		Cut into 3/4" squares
1	cn	8 oz pineapple chunks
1	cn	8 to 11 oz lychee or
		Mandarin orange, drained
		Thickener:
1	tb	Cornstarch
2	tb	Water, cold

INSTRUCTIONS

Mix chicken, sherry, soy, and salt. Let sit for at least 30 min. Mix
in beaten egg. Combine cornstarch and flour (this makes a coating that
approximates water chestnut flour). Dredge chicken cubes in flour,
shaking off excess. Let rest for a few minutes. Deep fry in hot oil
(360) for 2 (for white meat) to 3 (for dark meat) min. Drain on paper
towels and keep warm.
Saute ginger and garlic in oil over high heat. Add rest of sauce
ingredients. Add peppers and stir-cook for 1 min. Add pineapple and
lychee/orange. Raise heat to high high. Mix cornstarch with water and
mix in. Taste now for seasoning - if it needs a little sugar,
vinegar, or salt, add that now. When sauce thickens and turns glossy,
it is ready.
MEANWHILE, reheat the kettle of oil to high (375) and refry the
chicken for 2 min or until it's golden and crispy on the outside.
Add chicken to sauce and vegetables, toss, and serve with white rice.
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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