Recipe - Stir-Fried Chicken Wpineapple And Lichee

1 Chicken breast
One half cup Pineapple juice
One half cup Lichee juice
2 sl Canned pineapple
1 Or
2 sl Fresh ginger root
1 tablespoon Soy sauce
2 tablespoon Sherry
1 tablespoon Cornstarch
3 tablespoon Water
2 tablespoon Oil
1 cup Canned lichee fruit

1. Skin and bone chicken; then slice as thin as possible.

2. Drain canned pineapple and lichee fruit, and combine their juices. Cut
each pineapple slice in 5 or 6 chunks.

3. Mince ginger root; then combine in a cup with soy sauce and sherry. In
another cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add chicken and stirfry until it loses its pinkness (about 1
minute). Sprinkle with gingersoy mixture; stirfry One half minute more to
blend.

5. Add pineapple chunks and lichee fruit. Cook, covered, 2 minutes over
medium heat.

6. Add pineapplelichee juice combination and heat quickly, stirring
gently. Stir in cornstarch paste to thicken. Serve at once.

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