| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Spring chicken |
|
|
Oil for deep-frying |
| 3 |
sl |
Fresh ginger root |
| 1 |
|
Leek stalk |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Chicken liquids |
| 1/2 |
c |
Pineapple juice |
| 1 |
c |
Canned pineapple chunks |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Wipe chicken with a damp cloth; dry well with paper toweling or hang in
a cool, airy place 1 to 2 hours.
2. Heat oil. Gently lower in bird, using a wire basket or large colander.
Deep-fry, turning and basting, until golden. Drain on paper toweling.
3. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek
in 1-inch sections, and add. Combine soy sauce, sherry, salt and sugar and
pour over chicken.
4. Steam until done (about 30 minutes). See "How-to Section".
5. Transfer chicken to a cutting board and let cool slightly. Then bone,
but do not skin; cut in 2-inch squares. Arrange skin-side up on a warm
serving platter.
6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its
juice to the pan. Heat slowly. Add pineapple chunks and heat.
7. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Pour sauce over chicken and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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