Cooking Recipe Chinese Pineapple Chicken (Bow Luo Gai)

1 lb Chicken parts

1 Stalk celery

1 cn 8-oz. chunk style pineapple

1/2 c Water

1/2 tb Catsup

1 tb Rice vinegar

1 1/4 tb Sugar

Dash of salt

1 ts Cornstarch for thickening

2 ts Cold water for thickening

2 c Oil for deep frying

1/2 ts Salt

1/2 ts Sugar

1 ts Thin soy sauce

Dash of pepper

1 Thin slice ginger, chopped

1 lg Egg

1 tb Water

2 1/2 tb Flour

3 tb Cornstarch

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.