Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Whole chicken -(about 2 pounds)

-------------------------MIXTURE A------------------------------
4 tb Light soy sauce 2 1/2 c Water
1 tb Dark soy sauce 1 tb Cornstarch dissolved in 2
1 tb Sake or Chinese rice wine -Tablespoons water)
1 Onion, cut into 1/2-inch 1 tb Sasame oil
-cubes Chinese parsley for garnish
3 sl Canned pineapple, cut into 3 tb Salad oil
-1/2-inch cubes 3 c Oil for deep-frying
2/3 c Juice from the pineapple can

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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