Bo Lo Shao Ji (chicken With Pineapple)

The Scriptures always portray false teachers as deceptive and cunning, “disguising themselves as apostles of Christ” (2 Cor. 11:13-14). Jesus warned that they come to us in “sheep’s clothing” (Matt. 7:15) rather than being easy to spot. Their lies are “secretly” introduced (2 Peter 2:1) as teachings compatible with orthodoxy with only the slightest of nuances. When it came to the church at Ephesus, Paul didn’t hesitate to label these false leaders “savage wolves” (Acts 20:29, NASB), pack-hunters who stalk their prey by sending out a single wolf to increase the element of stealth and surprise. While unsuspecting sheep are drawn to the one, the entire pack lies in wait, ferociously exploiting the opportunity to destroy a life and scatter the others.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chicken, China	8	Servings

INGREDIENTS

1		Whole chicken
		about 2 pounds
4	T	Light soy sauce
1	T	Dark soy sauce
1	T	Sake or Chinese rice wine
1		Onion, cut into 1/2-inch
		cubes
3		Canned pineapple, cut into
		1/2-inch cubes
2/3	c	Juice from the pineapple can
2 1/2	c	Water
1	T	Cornstarch dissolved in 2
		Tablespoons water
1	T	Sasame oil
		Chinese parsley for garnish
3	T	Salad oil
3	c	Oil for deep-frying

INSTRUCTIONS

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.  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:
4-07-974788-8]  Posted by Fred Peters.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 806 Calories From Fat: 775 Total Fat: 87.6g Cholesterol: 0mg Sodium: 390.9mg Potassium: 145.2mg Carbohydrates: 5.3g Fiber: <1g Sugar: 4g Protein: 2.5g