Recipe - Deep-Fried Chicken Cubes With Curry

1 Spring chicken
One half Head lettuce
2 Eggs
One fourth cup Cornstarch
One half cup Flour
1 teaspoon Salt
1 ds Pepper
Oil for deepfrying
2 tablespoon Oil
2 tablespoon Curry powder
One fourth cup Sherry

1. Skin and bone chicken; cut in 1inch cubes. Shred lettuce.

2. Beat eggs lightly; add cornstarch, flour, salt and pepper and blend to a
batter. Dip cubes in batter to coat.

3. Heat oil. Add cubes, several at a time, and deepfry until golden. Drain
on paper toweling; keep warm.

4. Heat remaining oil. Stir in curry powder, then sherry. Cook, stirring
over low heat, until mixture is smooth and thin.

5. Arrange chicken on shredded lettuce. Pour curry sauce over and serve.

NOTE: Depending on personal taste, the curry can be either increased or
decreased. VARIATION: In step 4, substitute a lemon sauce, prepared as
follows: Heat 1 cup stock; stir in and heat One fourth cup sherry, 1 tablespoon
soy sauce, 1 tablespoon lemon juice, and 1 teaspoon sugar. Then thicken
sauce with a cornstarch paste, made with 1 tablespoon cornstarch and 3
tablespoons cold water, and pour over chicken. Garnish with lemon slices.

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