Cooking Recipe Chicken With Pineapple (Bo-Lo-Shao-Ji)

Recipe Ingredients

1 Whole chicken

-(about 2 pounds)

IXTURE A

4 tb Light soy sauce

1 tb Dark soy sauce

1 tb Sake or Chinese rice wine

1 Onion, cut into 1/2-inch

-cubes

3 sl Canned pineapple, cut into

-1/2-inch cubes

2/3 c Juice from the pineapple can

2 1/2 c Water

1 tb Cornstarch dissolved in 2

-Tablespoons water)

1 tb Sasame oil

Chinese parsley for garnish

3 tb Salad oil

3 c Oil for deep-frying

Cle an the cavity of the chicken with a cloth. Prick all over

Directions

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.

Categories matching this recipe

Chicken ,Chinese