Bo Lo Shao Ji (Chicken With Pineapple)
chicken, chinese
1 whole chicken (about 2 pounds)
----MIXTURE A----
4 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon 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 tablespoon cornstarch dissolved in 2 tablespoo; ns water)
1 tablespoon sasame oil
1 chinese parsley for garnish
3 tablespoon salad oil
3 cup 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.
Yield: 8 servings