Bow Luo Gai (pineapple Chicken)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Archived, Chicken, China | 4 | Servings | |
INGREDIENTS
| 1 | lb | Chicken parts |
| 1 | Stalk celery | |
| 1 | 8-oz. chunk style pineapple | |
| 1/2 | c | Water |
| 1/2 | T | Catsup |
| 1 | T | Rice vinegar |
| 1 1/4 | T | Sugar |
| Dash of salt | ||
| 1 | t | Cornstarch for thickening |
| 2 | t | Cold water for thickening |
| 2 | c | Oil for deep frying |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | t | Thin soy sauce |
| Dash of pepper | ||
| 1 | Thin slice ginger, chopped | |
| 1 | Egg | |
| 1 | T | Water |
| 2 1/2 | T | Flour |
| 3 | T | Cornstarch |
INSTRUCTIONS
Skin and bone chicken. Cut intl 1 1/2" cubes. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenne style. Drain pineapple, saving the juice. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. Heat oil to 350 degrees in a small saucepan. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. Add celery, chicken and pineapple. Cook for 1 minute over high heat. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. SOURCE: Chopsticks, Clever, and Wok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1063
Calories From Fat: 981
Total Fat: 110.9g
Cholesterol: 46.5mg
Sodium: 802.5mg
Potassium: 188.4mg
Carbohydrates: 16.9g
Fiber: <1g
Sugar: 5.5g
Protein: 4.6g