Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bo Lo Shao Ji




Source of Recipe


Fu Pei Mei's Chinese Cooking


Recipe Introduction


(Chicken With Pineapple)


List of Ingredients




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

Recipe



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.