Recipe - Deep-Fried Steamed Chicken Wpineapple

1 Spring chicken
Oil for deepfrying
3 sl Fresh ginger root
1 Leek stalk
3 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
1 teaspoon Sugar
One half cup Chicken liquids
One half cup Pineapple juice
1 cup Canned pineapple chunks
1 tablespoon Cornstarch
3 tablespoon Water

1. Wipe chicken with a damp cloth; dry well with paper toweling or hang in
a cool, airy place 1 to 2 hours.

2. Heat oil. Gently lower in bird, using a wire basket or large colander.
Deepfry, turning and basting, until golden. Drain on paper toweling.

3. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek
in 1inch sections, and add. Combine soy sauce, sherry, salt and sugar and
pour over chicken.

4. Steam until done (about 30 minutes). See "Howto Section".

5. Transfer chicken to a cutting board and let cool slightly. Then bone,
but do not skin; cut in 2inch squares. Arrange skinside up on a warm
serving platter.

6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its
juice to the pan. Heat slowly. Add pineapple chunks and heat.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Pour sauce over chicken and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.