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Ingredientes
- 1 x (large) chicken breast
- 6 x Water chestnuts
- 1 x Scallion stalk
- 1 Tbsp. Cornstarch
- 2 Tbsp. Soy sauce
- 2 tsp Sherry
- 1/2 tsp Salt
- 2 x Egg whites Oil for deep-frying
- 1 can Lichee fruit
- 1/2 c. Lichee syrup
- 1/4 c. Stock
- 2 tsp Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Water
Direcciones
- 1. Skin and bone chicken breast. Mince or possibly grind coarsely with water chestnuts and scallion.
- 2. Then blend in cornstarch, soy sauce, sherry and salt. Beat egg whites till stiff but not dry, and mix in. Form mix into walnut-size balls.
- Meanwhile heat oil.
- 3. Add in chicken balls, a few at a time, and deep-fry till golden brown. Drain on paper toweling.
- 4. Drain canned lichee fruit. Reserve syrup and combine in a saucepan with stock. Heat slowly. Meanwhile blend remaining cornstarch and soy sauce to a paste with water. Then stir in to thicken.
- 5. Add in chicken balls and lichee fruit to pan. Stir gently to heat through, and serve. VARIATION: For the lichee sauce, substitute a sweet-and-pungent sauce (see "Sweet-and-Pungent Sauce" recipes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 6 servings | |
| Calories 57 | |
| Calories from Fat 20 | 35% |
| Total Fat 2.18g | 3% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 693mg | 29% |
| Potassium 82mg | 2% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.32g | 0% |
| Protein 5.51g | 9% |
