Chicken With Pineapple (bo-lo-shao-ji) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Whole chicken, about 2 pounds
MIXTURE A
4 tbsp: Light soy sauce,
1 tbsp: Dark soy sauce,
1 tbsp: Sake or Chinese rice wine,
1: Onion, cut into 1/2-inch cubes
3 slice: Canned pineapple, cut into 1/2-inch cubes
2/3 cup: Juice from the pineapple can,
2 1/2 cup: Water,
1 tbsp: Cornstarch dissolved in 2 Tablespoons water),
1 tbsp: Sasame oil,
Chinese parsley for garnish,
3 tbsp: Salad oil,
3 cup: Oil for deep-frying,
Clean the cavity of the chicken with a cloth. Prick all over,
Directions:
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 Meis Chinese Cooking; Japan; ISBN: 4-07-974788-8]
Posted by Fred Peters.
Source from luhu.jp
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 Meis Chinese Cooking; Japan; ISBN: 4-07-974788-8]
Posted by Fred Peters.
Source from luhu.jp