Recipe - Jeweled Fruitcake

1 Egg white
Cornstarch
2 Whole chicken breasts (about
1 pound each), skinned,
boned, and cut into strips
One fourth cup Soy sauce
1 cn (about 20 oz) lychees (I use
walnuts or peanuts or
cashews as a substitute)
2 tablespoon Vinegar
2 tablespoon Sugar
One fourth cup Salad oil
1 One half tablespoon Minced cystallized ginger
Fresh cilantro (coriander)
sprigs
Sliced kumquats preserved in
syrup (canned figs works
too)

source: Sunset Stirfry Cookbook

Look for the fruits in the gourmet or specility food section.

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.

Posted to Recipe Archive 02 Mar 97 by ted by: LeiG@aol.com on Mar 2, 9.