Ingredients
- 3 lychees (canned)
- 2 scallions
- 1 green bell pepper
- 1 bell pepper (red)
- 1 carrot
- 1 egg
- 1 orange in segments (fresh)
- 475 ml oil
- 200 gr chicken breast
- 160 ml chicken stock
- 30 ml soy sauce (light)
- 18 gr tomato paste
- 16 gr cornstarch
- 14 gr sugar
- 22 ml chinese rice vinegar (white)
- 16 ml rice wine
- 5 ml water
- 3 gr cornstarch
- 2 gr salt
CUT THE CHICKEN INTO 3 cm cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and half teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 3 cm squares. Peel and cut the carrots and scallions into 3 cm 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.