| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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