Pineapple and lychee chicken

- 1 pound chicken bite-sized pieces
- 1 tablespoon poultry marinade (recipe below)
- 2 egg whites
- ¾ cup cornflour
- 2 cloves garlic, minced
- 4 rings canned pineapple, diced
- 12 canned lychees, drained
- 2 shallots, cut in small pieces
- Deep-frying oil

Sauce
- ¼ cup water
- 1 teaspoon chicken stock powder
- ¼ cup pineapple juice
- 2 tablespoons hoisin sauce
- ½ teaspoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons cornflour

Season the chicken pieces with poultry marinade (recipe below), leave 20 minutes.
Mix egg whites with cornflour, adding a little cold water to make a thickish batter.

Mix sauce ingredients in a bowl.

Heat deep oil in a wok.
Coat the chicken pieces with the batter and place one by one in the hot oil.
Fry to a deep golden brown, then remove and drain well.

Pour off all but 3 tablespoons oil and stir-fry garlic and shallots for 1 minute.
Pour in the sauce and bring to the boil.
Add chiken, pineapple and lychees and cook until the sauce thickens and becomes clearer.
Spoon into a serving dish and serve.


Poultry marinade
Makes about ½ cup
- 3 tablespoons vegetable oil
- 3 tablespoons dry sherry
- 1½ teaspoons salt
- 3 teaspoons sugar
- ¾ teaspoon white pepper
- 4 slices fresh ginger, minced
- 1 clove garlic, minced

To prepare marinade, measure ingredients into screw-top jars.
Shake well and keep refrigerated until needed.

BON APPETIT