Bo Lo Shao Ji (Chicken with Pineapple)

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Bo Lo Shao Ji (Chicken with Pineapple) Ingredients

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

Instructions for Bo Lo Shao Ji (Chicken with Pineapple)

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 Meis Chinese Cooking; Japan; ISBN: 4-07-974788-8] Posted by Fred Peters. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Chinese

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