| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Spring chicken | |
| Oil for deep-frying | ||
| 3 | Fresh ginger root | |
| 1 | Leek stalk | |
| 3 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | t | Sugar |
| 1/2 | c | Chicken liquids |
| 1/2 | c | Pineapple juice |
| 1 | c | Canned pineapple chunks |
| 1 | T | Cornstarch |
| 3 | T | Water |
INSTRUCTIONS
Wipe chicken with a damp cloth; dry well with paper toweling or hang in a cool, airy place 1 to 2 hours. Heat oil. Gently lower in bird, using a wire basket or large colander. Deep-fry, turning and basting, until golden. Drain on paper toweling. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek in 1-inch sections, and add. Combine soy sauce, sherry, salt and sugar and pour over chicken. Steam until done (about 30 minutes). See "How-to Section". Transfer chicken to a cutting board and let cool slightly. Then bone, but do not skin; cut in 2-inch squares. Arrange skin-side up on a warm serving platter. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its juice to the pan. Heat slowly. Add pineapple chunks and heat. 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 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 696.8mg
Potassium: 179.1mg
Carbohydrates: 22g
Fiber: 1.3g
Sugar: 15.6g
Protein: 1.4g