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Receta Deep Fried Chicken Balls With Lichee Sauce
by Global Cookbook

Deep Fried Chicken Balls With Lichee Sauce
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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.
  3. Meanwhile heat oil.
  4. Add in chicken balls, a few at a time, and deep-fry till golden brown. Drain on paper toweling.
  5. 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.
  6. 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).