Fresh Pineapple And Lychee Chicken Empress Of China San Fran Recipes

Steps:

• Cut pineapple in half. Remove fruit from shell, dice, and set aside.
• Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
• Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
• Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
• Blend in chicken, pineapple and lychees and heat through. Serve immediately.

Steps:

• Heat half-and-half and brown sugar in heavy medium saucepan over medium heat to simmering.
• Whisk about 1 cup hot half-and-half into egg yolks, then whisk yolks into remaining half-and-half. Cook, whisking constantly, over low heat until slightly thickened, 7-10 minutes. Strain through sieve and let cool to room temperature. Stir in rum and refrigerate covered.
• Cut tops and bottoms from pineapples and cut away peels and eyes. Quarter lengthwise. Remove cores and cut each quarter lengthwise in half. Spoon sauce over pineapple and garnish with mint sprigs.

Steps:

• Heat oil in large skillet; add salt, then beef.
• Cook, stirring often, over high heat to brown meat, about 5 minutes.
• Add onion, celery, snow peas, mushrooms, and water chestnuts.
• Continue cooking over high heat, stirring constantly for 2 to 3 minutes.
• Cover, lower heat and simmer for about 3 minutes.
• Combine cornstarch, sugar, soy sauce and water in small dish; mix well.
• Add to skillet; cook stirring constantly, until mixture thickens and bubbles for 1 minute.
• Serve immediately over fluffy, steamed rice.

Steps:

• in 2 tbsp oil, saute onion in skillet.
• add pineapple, cook until softened, set aside.
• combine rub ingredients and rub on breasts, coating well.
• brown in oil, 3 minutes per side, until browned.
• add pineapple mixture back to skillet.
• cover and simmer 5 minutes,, turn breasts over and cook 5 mins more serve over couscous.

Steps:

• Put the ice, frozen pineapple, pineapple juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty.
• Pour the drink into 2 glasses and garnish the rim with pineapple slices.