Recipe ingredients and directions:
serves 4
1 egg white
cornstarch
2 whole chicken breasts (1 pound each). skinned, boned, and cut into strips
1/4 cup soy sauce
20 oz can lychees
2 tablespoons vinegar
2 tablespoons sugar
1/4 cup salad oil
1 1/2 tablespoon minced cystallized ginger
fresh cilantro (coriander) sprigs
sliced kumquats preserved in syrup (canned figs works too)
In a bowl, beat together egg white and 2 tablespoons cornstarch.
Add chicken and stir to coat. Set aside. In another bowl, gradually
blend soy with 1 tablespoon cornstarch. Drain lychees, reserving
6 tablespoons of the syrup. Add reserved syrup to soy sauce mixture
along with vinegar and sugar.
Place a wok or heavy cast iron skillet over high heat, when wok is
hot, add 2 tablespoons of the oil. When oil is hot, add half the
chicken mixture and stir fry until meat is no longer pink in center.
About 3 minutes. Remove from wok and set aside. Repeat to cook
remaining chicken, adding remining 2 tablespoons oil. Return all
chicken to wok. Blend in ginger, drained lychees and soy mixture.
Stir until sauce boils and thickens. Garnish with cilantro and
kumquats.
Category: Asian Recipes
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