Deep-Fried Chicken Balls W/lichee Sauce - BigOven 78172

Deep-Fried Chicken Balls W/lichee Sauce

Ready in 1 hour

Top-ranked recipe named "Deep-Fried Chicken Balls W/lichee Sauce"

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Try this Deep-Fried Chicken Balls W/lichee Sauce recipe, or contribute your own. "Corn" and "Poultry" are two tags used to describe Deep-Fried Chicken Balls W/lichee Sauce.


Ingredients

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

Original recipe makes 6 Servings

Servings  

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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Calories Per Serving: 48 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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