Sweet-And-Sour Chicken

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Sweet-And-Sour Chicken Ingredients

3/4 lb Chicken breast	3 oz Canned lychees; drained -OR-
1 tb Rice wine or dry sherry	1 -fresh orange in segments
1 tb Light soy sauce	SAUCE
1/2 ts Salt	2/3 c Chicken stock
1 sm Green bell pepper	1 tb Light soy sauce
1 sm Red bell pepper	1/2 ts Salt
1 Carrot	1 1/2 tb Chinese white rice vinegar
2 Scallions	1 tb Sugar
1 Egg; beaten	1 tb Tomato paste
2 tb Cornstarch	1 ts Cornstarch
2 c Oil, preferably peanut	1 ts Water

Instructions for Sweet-And-Sour Chicken

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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