Bow Luo Gai Pineapple Chicken
Ingredients| 1 lb chicken parts 1 stalk celery 1 can 8-oz. chunk style pineapple 1/2 cup water 1/2 tbsp catsup 1 tbsp rice vinegar 1 1/4 tbsp sugar 1 dash of salt 1 tsp cornstarch for thickening 2 tsp cold water for thickening 2 cup oil for deep frying MARINADE 1/2 tsp salt 1/2 tsp sugar 1 tsp thin soy sauce 1 dash of pepper 1 thin slice ginger, chopped BATTER 1 large egg 1 tbsp water 2 1/2 tbsp flour 3 tbsp cornstarch |
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1. Skin and bone chicken. Cut intl 1 1/2" cubes.
2. Sprinkle chicken with each of the ingredients listed under
"marinade," mix well and marinate for 1/2 hour.
3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into
strips, juilenne style.
4. Drain pineapple, saving the juice.
5. Prepare batter by beating the egg, adding the water, flour and
cornstarch. Mix thoroughly.
6. Heat oil to 350 degrees in a small saucepan.
7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10
minutes. Remove and drain off excess oil.
8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and
dash of salt. Bring to a boil.
9. Add celery, chicken and pineapple. Cook for 1 minute over high
heat.
10. Add thickening made by combining cornstarch and cold water. Cook
for 1 minute and serve.
SOURCE: Chopsticks, Clever, and Wok.
Servings:
4
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