Jeweled chicken

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.

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