Bow luo gai (pineapple chicken)
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Bow luo gai (pineapple chicken)
  Pineapple    Chicken  
Last updated 6/12/2012 1:09:54 AM. Recipe ID 36983. Report a problem with this recipe.
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      Title: Bow luo gai (pineapple chicken)
 Categories: China, Chicken, Archived
      Yield: 4 Servings
      1 lb Chicken parts
      1    Stalk celery
      1 cn 8-oz. chunk style pineapple
    1/2 c  Water
    1/2 tb Catsup
      1 tb Rice vinegar
  1 1/4 tb Sugar
           Dash of salt
      1 ts Cornstarch for thickening
      2 ts Cold water for thickening
      2 c  Oil for deep frying

    1/2 ts Salt
    1/2 ts Sugar
      1 ts Thin soy sauce
           Dash of pepper
      1    Thin slice ginger, chopped

      1 lg Egg
      1 tb Water
  2 1/2 tb Flour
      3 tb Cornstarch
  1. Skin and bone chicken.  Cut intl 1 1/2" cubes.
  2. Sprinkle chicken with each of the ingredients listed under
  "marinade," mix well and marinate for 1/2 hour.
  3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into
  strips, juilenne style.
  4. Drain pineapple, saving the juice.
  5. Prepare batter by beating the egg, adding the water, flour and
  cornstarch.  Mix thoroughly.
  6. Heat oil to 350 degrees in a small saucepan.
  7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10
  minutes.  Remove and drain off excess oil.
  8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and
  dash of salt.  Bring to a boil.
  9. Add celery, chicken and pineapple.  Cook for 1 minute over high
  10. Add thickening made by combining cornstarch and cold water. Cook
  for 1 minute and serve.

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Recipe ID 36983 (Apr 03, 2005)

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