Chicken With Pineapple Bo Lo Shao Ji
Ingredients| 1 whole chicken (about 2 pounds) MIXTURE A 4 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp sake or chinese rice wine 1 onion, cut into 1/2-inch cubes 3 slice canned pineapple, cut into 1/2-inch, cubes 2/3 cup juice from the pineapple can 2 1/2 cup water 1 tbsp cornstarch dissolved in 2 tablespoo, ns water) 1 tbsp sasame oil 1 chinese parsley for garnish 3 tbsp salad oil 3 cup oil for deep-frying |
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Clean the cavity of the chicken with a cloth. Prick all over
the skin with a fork. Wipe off any moisture. Place the chicken in a
bowl. Pour Mixture A over the chicken and let stand for about 30
minutes. Remove the chicken and reserve the marinade.
Heat 3 cups of frying oil to 350F in a wok. Add the chicken
and fry until golden, spooning hot oil over it from time to time with
a ladle. Remove the chicken and drain on a rack. Pour off oil from
the wok.
Heat 3 tablespoons fresh salad oil in the wok and sute the
onions until they become fragrant. Add the reserved marinade and
pineapple juice; bring to a boil. Add the water and chicken. Cover
and cook for
25 minutes.
Remove the chicken when the liquid is reduced to 1 cup. Add the
pineapple chunls top the liquid and cook over very low heat for 15
minutes.
Meanwhile, cut the chicken into 2-inch pieces, leaving the bone
attached. Arrange them on a platter.
If necessary, thicken the pineapple sauce with a litle dissolved
cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce
over the chicken, garnish with Chinese parsley (coriander) leaves and
serve.
[Fu Pei Mei s Chinese Cooking; Japan; ISBN: 4-07-974788-8]
Posted by Fred Peters.
Servings:
8
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