Recipe - Chinese Pineapple Chicken (Bow Luo Gai)

1 pound Chicken parts
1 Stalk celery
1 cn 8oz. chunk style pineapple
One half cup Water
One half tablespoon Catsup
1 tablespoon Rice vinegar
1 One fourth tablespoon Sugar
Dash of salt
1 teaspoon Cornstarch for thickening
2 teaspoon Cold water for thickening
2 cup Oil for deep frying

MARINADE
One half teaspoon Salt
One half teaspoon Sugar
1 teaspoon Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

BATTER
1 lg Egg
1 tablespoon Water
2 One half tablespoon Flour
3 tablespoon 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 One half 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. Deepfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini