Deep-Fried Chicken Balls W/lichee Sauce
Try this Deep-Fried Chicken Balls W/lichee Sauce recipe, or contribute your own. "Corn" and "Poultry" are two of the tags cooks chose for Deep-Fried Chicken Balls W/lichee Sauce.
1 people want to try | 1 have favorited
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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Deep-Fried Chicken Balls W/lichee Sauce. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven