1 chicken:
1 lb boneless chicken,1 cubed
1 tbsp xiaoxing rice wine
1 or dry sherry
2 tsp regular soy sauce
1/4 tsp salt
1 egg, beaten
1/4 cup cornstarch
1/4 cup flour
1 lots of oil for frying
1 sauce:
2 tsp oil
1 garlic clove, minced
1/2 tsp ginger root, minced
1/4 cup cider vinegar (or rice
1 vinegar or
1 white vinegar)
1/4 cup chicken broth
1/4 cup dark brown sugar, packed
3 tbsp ketchup
2 tsp soy sauce
1/2 tsp orange peel, grated
1 vegetables:
1 green bell pepper,
1 cut into 3/4 squares
1 red bell pepper,
1 cut into 3/4 squares
1 can 8 oz pineapple chunks
1 can 8 to 11 oz lychee or
1 mandarin orange, drained
1 thickener:
1 tbsp cornstarch
2 tbsp water, cold
A Recipe for
Sweet-Sour Chicken A La Yan Can Cook
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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This Recipe for Sweet-Sour Chicken A La Yan Can Cook is one of thousands in the Recipes-to-go Asian Cookbook.
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This is a recipe for Sweet-Sour Chicken A La Yan Can Cook from the recipe cookbook of Recipes-to-go (Asian)
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Mix chicken, sherry, soy, and salt. Let sit for at least 30 min. Mix
in beaten egg. Combine cornstarch and flour (this makes a coating that
approximates water chestnut flour). Dredge chicken cubes in flour,
shaking off excess. Let rest for a few minutes. Deep fry in hot oil
(360) for 2 (for white meat) to 3 (for dark meat) min. Drain on paper
towels and keep warm.
Saute ginger and garlic in oil over high heat. Add rest of sauce
ingredients. Add peppers and stir-cook for 1 min. Add pineapple and
lychee/orange. Raise heat to high high. Mix cornstarch with water and
mix in. Taste now for seasoning - if it needs a little sugar,
vinegar, or salt, add that now. When sauce thickens and turns glossy,
it is ready.
MEANWHILE, reheat the kettle of oil to high (375) and refry the
chicken for 2 min or until it's golden and crispy on the outside.
Add chicken to sauce and vegetables, toss, and serve with white rice.
Serves: 4
Sweet-Sour Chicken A La Yan Can Cook Recipe brought to you by Recipes To-Go