Lychee and Carambola Chicken Breasts
2 thinly sliced chicken breasts
vegetable oil
20ml soya sauce
150ml pitted, stewed lychees and their juice
150ml sliced, stewed carambola and juice
5ml minced, green ginger
40ml sherry or port
20ml cornflour and water
Sauté chicken in oil for 2 minutes.
Add soya sauce, fruit solids, ginger and sherry and continue to cook for another 2 minutes.
Add juices from stewing the fruit and bring to the boil.
Mix cornflour with a little water, add to the dish and reboil until sufficiently thickened.
Serve with rice and skinned, crumbed chicken legs and Chinese vegetables.