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chicken Cubes With Cherries, Pineapple And Lichees (bo Lo Lichees Gai Kew) yield: 1 Serving 1 Chicken Breast
1 Teaspoon Sherry
2 Teaspoons Light Soy Sauce
1/2 Teaspoon Anise Pepper
1 Tablespoon Chopped Scallion
1 Egg White
2 Tablespoons Cornstarch
2 Cups Vegetable Oil
2 Tablespoons Granulated Sugar
3 Tablespoons Ketchup
3 Tablespoons Vinegar
1 Tablespoon Cornstarch
1 Cup Lichee Juice
1 Cup Lichee Meat
1/2 Cup Maraschino Cherries
1/2 Cup Pineapple Chunks bone Chicken And Cut Into Cubes; Mix Sherry, Light Soy Sauce, Anise Pepper And Chopped Scallion Together, Pour Over Chicken And Marinate For 30 Minutes. beat Egg White And 2 Tablespoons Of Cornstarch Together. Pour Over Chicken Breast Mixture. heat Oil To 325 Degrees F. Deep Fry Chicken. Drain On Paper Towels. mix Sugar, Catsup, Vinegar, 1 Tablespoon Cornstarch And Lichee Juice In Saucepan; Stir Until Thickened. Add Lichee Meat, Cherries And Pineapple. Stir Until Hot, Then Serve Over Chicken. |
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