Bo Lo Shao Ji (chicken With Pineapple)

If a man sets out to excel this generation of ministers, he will find it easier to preach than to pray. In the stern reality of the secret place a dagger is placed in his hands. Timid men shrink back from using it. When a man will plunge the knife into self-pleasing, self-confidence, and self-interest, and will wrestle alone with God for His glory, the world will see God working openly, and granting victory on the field of battle.

Walter Chantry

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