Recipe - Deep-Fried Chicken Balls Wlichee Sauce

1 (large) chicken breast
6 Water chestnuts
1 Scallion stalk
1 tablespoon Cornstarch
2 tablespoon Soy sauce
2 teaspoon Sherry
One half teaspoon Salt
2 Egg whites
Oil for deepfrying
1 cn Lichee fruit
One half cup Lichee syrup
One fourth cup Stock
2 teaspoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Water

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 walnutsize balls.
Meanwhile heat oil.

3. Add chicken balls, a few at a time, and deepfry 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 sweetandpungent
sauce (see "SweetandPungent Sauce" recipes).

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.