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2 teaspoons thin soy sauce
1 teaspoon Chinese rice wine
2 star anise
1 scallion, mince white part, sliver green part, kept separately
1 boneless whole chicken breast, cut into two-inch pieces
1 egg white
2 Tablespoons cornstarch mixed with same amount of cold water
2 cups vegetable oil
1 Tablespoon sugar
1 Tablespoon tomato paste or tomato catsup
2 Tablespoons Chinese rice vinegar
1 teaspoon dry sherry
20 fresh litchis
1/2 teaspoon Sichuan pepper, coarsely crushed
1. Mix soy sauce, rice wine, star anise and white of the scallion with the chicken, egg white and the cornstarch water. Set aside for half an hour, stir well, and then drain and discard any excess liquid.
2. Heat oil in wok or deep fry pan and carefully put in the chicken pieces, a few at a time, as they can splatter. Deep fry them stirring constantly for two or three minutes. Then drain on paper towels. Strain and reserve the oil for another purpose, if desired.
3. Put sugar, tomato paste, rice vinegar, half cup of water, and the Sichuan pepper in a small pot. Mix well and bring to the boil. Cook for one minute before adding the chicken pieces and the litchi fruit. Mix everything together, and serve.