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.
Title: Chicken with pineapple (bo-lo-shao-ji)
Categories: Chinese, Chicken
Yield: 8 Servings
1 Whole chicken
-(about 2 pounds)
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
2/3 c Juice from the pineapple can
2 1/2 c Water
1 tb Cornstarch dissolved in 2
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
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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