Chicken with pineapple (bo-lo-shao-ji)
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Chicken with pineapple (bo-lo-shao-ji)
  Chicken    Pineapple    Chinese  
Last updated 6/12/2012 1:14:10 AM. Recipe ID 42944. Report a problem with this recipe.
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      Title: Chicken with pineapple (bo-lo-shao-ji)
 Categories: Chinese, Chicken
      Yield: 8 Servings
      1    Whole chicken
           -(about 2 pounds)

MMMMM-------------------------MIXTURE A------------------------------
      4 tb Light soy sauce
      1 tb Dark soy sauce
      1 tb Sake or Chinese rice wine
      1    Onion, cut into 1/2-inch
      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
        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
        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
        [Fu Pei Mei's Chinese Cooking; Japan; ISBN: 4-07-974788-8]
  Posted by Fred Peters.

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Recipe ID 42944 (Apr 03, 2005)

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