Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg white |
| \N \N | Cornstarch |
| 2 \N | Whole chicken breasts (about 1 pound each), skinned, boned, and cut into strips |
| ¼ cup | Soy sauce |
| 1 can | (about 20 oz) lychees (I use walnuts or peanuts or cashews as a substitute) |
| 2 tablespoons | Vinegar |
| 2 tablespoons | Sugar |
| ¼ cup | Salad oil |
| 1½ tablespoon | Minced cystallized ginger |
| \N \N | Fresh cilantro (coriander) sprigs |
| \N \N | Sliced kumquats preserved in syrup (canned figs works too) |
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@... on Mar 2, 9.