Filling:
Ø 200 g boneless chicken breast, thinly sliced
Ø 1 tsp corn flour
Ø 2 tsp egg white
Ø 2 tblsp vegetable oil
Ø 1 ½ tblsp ginger in syrup, sliced
Ø 100 g canned lychees
Ø 100 g canned loquats
Sauce:
Ø 1 tblsps corn flour
Ø 2 tblsps light soy sauce
Ø 2 tblsps white vinegar
Ø 2 tblsps sugar
Ø 6 tblsps lychee juice
Combine chicken, corn flour and egg white in a bowl. Heat oil in a wok. Stir-fry chicken until white. Add ginger, lychees and loquats.
Blend sauce ingredients. Heat in a pan, stir to form sauce and thicken. Pour mixture evenly on noodle baskets. Serves 6 individual baskets or 2 large baskets.
