Chicken and Gin

LEMON CHICKEN STIR FRY
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. gin
1/2 kg boneless chicken, cut into strips
1/8 cup white vinegar
2 tbsp. rice wine vinegar
4 tsp. sugar
1 tbsp. vegetable oil
3 sliced green onions
1 sliced carrot
1 cup sliced green pepper
1 tsp. minced garlic
2 tbsp. oil

Mix soy sauce, cornstarch and gin. Add chicken strips to marinate. Stir the vinegars and sugar together and set aside. Heat a tablespoon of oil in large skillet. Stir in green onions, carrot, green pepper and garlic. Remove. Add 2 tablespoons oil and heat. Add chicken and marinade. Stir fry just until cooked through. Stir in lemon mixture. Reduce heat and simmer covered 2 minutes. Stir in vegetables. Serve hot with rice.

BO LO GAI 
1/2 kg. chicken breast, cut in strips
4 tsp. gin
4 tbsp. soy sauce
4 tbsp. ketchup
4 tsp. cornstarch
3 1/4 c. water
2 cups pineapple, cut in strips

 Combine gin and soy sauce and marinate chicken in it for 30 minutes. Combine ketchup, cornstarch, and 1/4 cup water and set aside. In a wok or pan, bring 3 cups water to a boil and add the chicken and pineapple. Cover and cook for 3 minutes. Add the ketchup sauce to the wok or pan and stir and cook until the sauce thickens and the ingredients are well greased. Serve over rice. Makes 4 servings.