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  Recipe Home » Oriental » Chicken With Pineapple (Bo-Lo-Shao-Ji)
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  Chicken With Pineapple (Bo-Lo-Shao-Ji)
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 277
Ingredients:
1 Whole chicken (about 2 pounds)

MMMMMMIXTURE 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
Instructions:
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.
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