Chicken Curry
INGREDIENTS:
2 c Oil
1 Chicken breast
2 tb Sugar
3 tb Catsup
3 tb Vinegar
1 tb Cornstarch
1 c Lichees juice
1 c Lichees meat
1/2 c Maraschino cherries
1/2 c Pineapple chunks
1 ts Sherry
2 ts Light soy sauce
1/2 ts Anise pepper
1 tb Chopped scallion
1 Egg white
2 tb Cornstarch
2 c Oil
1 Chicken breast
2 tb Sugar
3 tb Catsup
3 tb Vinegar
1 tb Cornstarch
1 c Lichees juice
1 c Lichees meat
1/2 c Maraschino cherries
1/2 c Pineapple chunks
1 ts Sherry
2 ts Light soy sauce
1/2 ts Anise pepper
1 tb Chopped scallion
1 Egg white
2 tb Cornstarch
PREPARATION:
Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper, and chopped scallion together, pour over chicken and marinate 1/2 hour.
Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast and above mix.
COOKING:
Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels. Mix sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in saucepan; stir until thickened. Add lichees meat, cherries and pineapple. Stir until hot, then serve over chicken.
Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew.
Bone chicken and cut into cubes; mix sherry, light soy sauce, anise pepper, and chopped scallion together, pour over chicken and marinate 1/2 hour.
Beat egg white and 2 tablespoons of cornstarch together. Pour over chicken breast and above mix.
COOKING:
Heat oil to 325 degrees. Deep fry chicken. Drain on paper towels. Mix sugar, catsup, vinegar, 1 tablespoon cornstarch, and lichees juice in saucepan; stir until thickened. Add lichees meat, cherries and pineapple. Stir until hot, then serve over chicken.
Chicken Cubes with Cherry, Pineapple and Lichees: Bo Lo Lichees Gai Kew.