Chicken with pineapple (bo-lo-shao-ji)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]



 
      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
           -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
 
        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.
  
        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 Mei's Chinese Cooking; Japan; ISBN: 4-07-974788-8]
  
  Posted by Fred Peters.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 42944 (Apr 03, 2005)

[an error occurred while processing this directive]