Jeweled Chicken

Chef admin | Restaurant

Fragrant lychees, spicy crystallized ginger and slices of preserved kumquat bejewel this sweet-sour stir-fry.

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 15 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Chicken
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1/4 cup Salad oil
      1 1/2 tblsp. minced cystallized Ginger
      2 tblsp. Sugar
      2 tblsp. Vinegar
      1/4 cup Soy sauce
      20 oz. can of Lycees
      1 Egg Whites
      2 whole (cut into 2-inch strips) Chicken breasts
      Fresh Cilantro
      Sliced, preserved in syrup (canned figs works too) Kumquats


    1. 1) In a bowl, beat together egg white and 2 tbsp cornstarch. Add chicken and stir to coat. Set aside.

      2) In another bowl, gradually blend soy with 1 tbsp cornstarch. Drain lychees, reserving 6 tbsp of the syrup;add reserved syrup to soy mixture along with vinegar and sugar.

      3) Place a wok over high heat; when wok is hot, add 2 tbsp of the oil. When oil is hot, add half the chicken mixture and stir-fry until meat is no longer pink in center; cut to test (about 3 minutes). Remove from wok and set aside.

      4) Repeat to cook remaining chicken, adding remaining 2 tablespoons oil.

      5) Return all chicken to wok. Blend in ginger, drained lychees and soy mixture. Stir until sauce boils and thickens.

      6) Garnish with cilantro and kumquats.

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