---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SWEET AND SOUR CHICKEN #1
  Categories: Chinese, Chicken
       Yield: 4 servings
  
     3/4 lb Chicken breast
            - skinless, boneless
       1 tb Rice wine or dry sherry
       1 tb Light soy sauce
     1/2 ts Salt
       1 sm Green bell pepper
       1 sm Red bell pepper
       1    Carrot
       2    Scallions
       1    Egg, beaten
       2 tb Cornstarch
       2 c  Oil, preferably peanut
       3 oz Canned leches, drained, or:
       1    -fresh orange in segments
 
 ---------------------------SAUCE---------------------------
     2/3 c  Chicken stock
       1 tb Light soy sauce
     1/2 ts Salt
   1 1/2 tb Chinese white rice vinegar
            - or: cider vinegar
       1 tb Sugar
       1 tb Tomato paste
       1 ts Cornstarch
       1 ts Water
  
   CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into
   a bowl together with the rice wine or sherry, 1
   tablespoon of light soy sauce and 1/2 teaspoon salt,
   and marinate for 20 minutes. Meanwhile, cut the green
   and red peppers into 1-inch squares. Peel and cut the
   carrots and scallions into 1-inch 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 leches 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 leches or oranges and chicken cubes. Mix well,
   then turn the mixture onto a deep platter. Serve at
   once.
   
   KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  
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