| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | China, Chicken | 8 | Servings |
INGREDIENTS
| 1 | Whole chicken (about 2 pounds) | |
| 4 | tb | Light soy sauce |
| 1 | tb | Dark soy sauce |
| 1 | tb | Sake or Chinese rice wine |
| 1 | Onion, cut into 1/2-inch cubes | |
| 3 | sl | Canned pineapple, cut into 1/2-inch cubes |
| 2/3 | c | Juice from the pineapple can |
| 2 1/2 | c | Water |
| 1 | tb | Cornstarch dissolved in 2 Tablespoons water) |
| 1 | tb | Sasame oil |
| Chinese parsley for garnish | ||
| 3 | tb | Salad oil |
| 3 | c | Oil for deep-frying |
| If | necessary, thicken the pineapple sauce with a litle dissolved |
INSTRUCTIONS
MIXTURE A 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. 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: 4-07-974788-8] Posted by Fred Peters. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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