===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-24-94 (17:38)             Number: 432
From: R2D2 #3 @1614017*1           Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chinese Recipe 18              Conf: (37) Home Cooki
---------------------------------------------------------------------------
---------- Recipe via Meal-Master (tm) v8.00

      Title: Ken's Sweet & Sour Chicken
 Categories: Chinese, Poultry
      Yield: 4 servings

           - Ken Hom, Guest Chef               3 oz Canned lychees, drained or 1
    3/4 lb Skinless, bnls chicken brst              -fresh orange in segments
      1 tb Rice wine or dry sherry                  SAUCE:
      1 tb Light soy sauce                   2/3 c  Chicken stock
    1/2 ts Salt                                1 tb Light soy sauce
      1    Small green bell pepper           1/2 ts Salt
      1    Small red bell pepper           1 1/2 tb Chinese white rice vinegar
      1    Carrot                                   -or cider vinegar
      2    Scallions                           1 tb Sugar
      1    Egg, beaten                         1 tb Tomato paste
      2 tb Cornstarch                          1 ts Cornstarch
      2 c  Oil, preferably peanut              1 ts Water

  Properly made sweet and sour is a delicate balance of flavors, not the
  heavy, overly sweet combination you tend to find in this country. CUT THE
  CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with the rice
  wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and
  marinate for 20 minutes. Meanwhile, cut the green and red peppers into
  1-inch squares. Peel and cut the carrots and scallions into 1-inch chunks.
  (The uniform size of meat and vegetables adds to the visual appeal of the
  dish.) Bring a pot of water to a boil and blanch the carrots in it for 4
  minutes, then drain and set aside. Mix the egg and cornstarch in a bowl
  until they are well blended into a batter. Lift the chicken cubes out of
  the marinade, put them into a batter and coat each piece well. Heat the oil
  in a deep-fat fryer or large wok until it is almost smoking. Remove the
  chicken pieces from the batter with a slotted spoon and deep-fry them.
  Drain the deep-fried chicken cubes on paper towels. TO MAKE THE SAUCE:
  Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste
  in a large saucepan. Bring it to a boil. Add all the vegetables, but not
  the lychees or oranges, and stir well. In a small bowl, blend together the
  cornstarch and water. Stir this mixture into the sauce, and bring it back
  to a boil. Turn the heat down to a simmer. Add the lychees or oranges and
  chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve
  at once.

-----

         Jack Wells Host of the Home Cooking and Recipes sub

     The GWE BBS * Steubenville, Oh * VBBS 6.11b* VBBS Core Support Board
   WWIVnet * WWIVlink * IceNET * US Robotics DS 3-nodes * Assistant NC VNET
   [VSP] Utility Support * MUDS * Over 40,000 files On-Line * Fido-1:129/201