Blood Red Chicken (WIP)

This is from tonight's successful experiment.  The recipe is for one serving with rice.

• a chicken thigh, boned and cut into chunks
• handfull of Green beans, celery, bamboo shoots, or broccoli
• six to eight fresh cherries, pitted and quartered
• egg beaten with cornstarch

And on support:

• sugar
• sherry or Chinese cooking wine
• cornstarch dissolved in a few tablespoons water
• rice wine vinegar
• splash soy sauce

Put the cherries, vinegar, soy sauce, sherry, and sugar in a ceramic bowl with a pinch of salt and a splash of water.  Let that marinate.

Clean and chop your veggies.

Season the chicken with salt and pepper, dredge in cornstarch.  Heat a pan up real hot, and grease with some vegetable oil.  Batter the chicken in the egg mixture, and fry hot and fast till browned.  Set aside on a paper towel, covered.

With the same pan still hot, throw the veggies in and reduce heat to a high pan fry for a few minutes.  Then pour the cherry mixture in, cook for another few minutes.  Pour in the cornstarch mixture and let it bubble for a few minutes, then throw the chicken back in and toss it all around to mix.

You'll need a fair amount of vinegar and sugar to make it really pop.  Don't use too much oil to fry the chicken or it might explode when you go to throw the cherry mix in.