Deep-Fried Chicken Balls W/lichee Sauce

Deep-Fried Chicken Balls W/lichee Sauce Ingredients

1 (large) chicken breast	Oil for deep-frying
6 Water chestnuts	1 cn Lichee fruit
1 Scallion stalk	1/2 c Lichee syrup
1 tb Cornstarch	1/4 c Stock
2 tb Soy sauce	2 ts Cornstarch
2 ts Sherry	1 tb Soy sauce
1/2 ts Salt	1 tb Water
2 Egg whites

Instructions for Deep-Fried Chicken Balls W/lichee Sauce

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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Breast	Cornstarch	Egg	Fruit
Salt	Scallion	Sherry	Soy Sauce
Water Chestnut

Poultry Corn Chicken Scallion Sherry Soy Sauce

for flavor and categorization

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