Deep-fried chicken balls w/lichee sauce

6 Servings

Ingredients

Quantity Ingredient
1 (large) chicken breast
6 Water chestnuts
1 Scallion stalk
1 tablespoon Cornstarch
2 tablespoons Soy sauce
2 teaspoons Sherry
½ teaspoon Salt
2 Egg whites
Oil for deep-frying
1 can Lichee fruit
½ cup Lichee syrup
¼ cup Stock
2 teaspoons Cornstarch
1 tablespoon Soy sauce
1 tablespoon Water

Directions

1. Skin and bone chicken breast. Mince or grind coarsely with water chestnuts and scallion.

2. Then blend in cornstarch, soy sauce, sherry and salt. Beat egg whites until stiff but not dry, and fold in. Form mixture into walnut-size balls.

Meanwhile heat oil.

3. Add chicken balls, a few at a time, and deep-fry until golden. Drain on paper toweling.

4. Drain canned lichee fruit. Reserve syrup and combine in a saucepan with stock. Heat slowly. Meanwhile blend remaining cornstarch and soy sauce to a paste with water. Then stir in to thicken.

5. Add chicken balls and lichee fruit to pan. Stir gently to heat through, and serve. VARIATION: For the lichee sauce, substitute a sweet-and-pungent sauce (see "Sweet-and-Pungent Sauce" recipes).

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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