Free Recipe Deep-Fried Chicken Balls W/lichee Sauce
Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Deep-Fried Chicken Balls W/lichee Sauce Recipe
1 (large) chicken breast
6 Water chestnuts
1 Scallion stalk
1 tb Cornstarch
2 tb Soy sauce
2 ts Sherry
1/2 ts Salt
2 Egg whites
Oil for deep-frying
1 cn Lichee fruit
1/2 c Lichee syrup
1/4 c Stock
2 ts Cornstarch
1 tb Soy sauce
1 tb Water
Deep-Fried Chicken Balls W/lichee Sauce Preparation
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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