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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together
with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2
teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green
and red peppers into 1-inch squares. Peel and cut the carrots and
scallions into 1-inch chunks. (The uniform size of meat and
vegetables adds to the visual appeal of the dish.) Bring a pot of
water to a boil and blanch the carrots in it for 4 minutes, then
drain and set aside. Mix the egg and cornstarch in a bowl until they
are well blended into a batter. Lift the chicken cubes out of the
marinade, put them into a batter and coat each piece well. Heat the
oil in a deep-fat fryer or large wok until it is almost smoking.
Remove the chicken pieces from the batter with a slotted spoon and
deep-fry them. Drain the deep-fried chicken cubes on paper towels.
TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt,
vinegar, sugar and tomato paste in a large saucepan. Bring it to a
boil. Add all the vegetables, but not the lychees or oranges, and
stir well. In a small bowl, blend together the cornstarch and water.
Stir this mixture into the sauce, and bring it back to a boil. Turn
the heat down to a simmer. Add the lychees or oranges and chicken
cubes. Mix well, then turn the mixture onto a deep platter. Serve at
once.
Ingredients:
3/4 Pound(s) chicken breast skinless, boneless
1 Tablespoon(s) rice wine or dry sherry
1 Tablespoon(s) light soy sauce
-1
2 scallions
1 egg; beaten
1/8 Cup(s) cornstarch
2 Cup(s) oil, preferably peanut
3 Ounce(s) canned lychees; drained -or- fresh orange in segments
2/3 Cup(s) chicken stock
1 1/2 Tablespoon(s) chinese white rice vinegar =or=- cider vinegar |
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