Pineapple Chicken or Lichi Kai
1-1/2 cup stewing chicken, 1” pieces
1/2 tsp. salt
2 egg yolks
1 tsp. shoyu
2/3 cup water
3 tbsp. flour
1 cup oil
1/4 cup chicken broth
1/4 cup chicken broth
1/2 cup canned pineapple or lichi juice
1/3 tsp. finely chopped ginger
1 cup canned pineapple chunks or lichees
Make a batter of egg yolks, water, flour, salt and 1/2 tsp. shoyu. Dip chicken in and fry in hot oil until golden brown color. Make a paste of cornstarch and chicken broth, add ginger, 1/2 tsp. shoyu and fruit juices. Boil until mixture thickens, add fruit and pour over chicken. Serve hot.
