Recipe - Bo Lo Shao Ji (Chicken With Pineapple)

1 Whole chicken
(about 2 pounds)

MIXTURE A
4 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 tablespoon Sake or Chinese rice wine
1 Onion, cut into 1/2inch
cubes
3 sl Canned pineapple, cut into
1/2inch cubes
2/3 cup Juice from the pineapple can
2 One half cup Water
1 tablespoon Cornstarch dissolved in 2
Tablespoons water)
1 tablespoon Sasame oil
Chinese parsley for garnish
3 tablespoon Salad oil
3 cup Oil for deepfrying

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 2inch 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: 4079747888]

Posted by Fred Peters.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip