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Name: Bow Luo Gai (Pineapple Chicken)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 1/2 tb Flour; 1/2 tb Catsup; 2 ts Cold water for thickening; 3 tb Cornstarch; Dash of pepper; 1 cn 8-oz. chunk style pineapple; 1 Stalk celery; 1 tb Rice vinegar; 1 1/4 tb Sugar; 1 Thin slice ginger, chopped; 1/2 ts Sugar; 1 tb Water; 1/2 c Water; Dash of salt; 1/2 ts Salt; 1 lg Egg; 1 ts Cornstarch for thickening; 1 ts Thin soy sauce; 2 c Oil for deep frying; 1 lb Chicken parts

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INGREDIENTS

2 1/2 tb Flour
1/2 tb Catsup
2 ts Cold water for thickening
3 tb Cornstarch
Dash of pepper
1 cn 8-oz. chunk style pineapple
1 Stalk celery
1 tb Rice vinegar
1 1/4 tb Sugar
1 Thin slice ginger, chopped
BATTER
1/2 ts Sugar
1 tb Water
1/2 c Water
MARINADE
Dash of salt
1/2 ts Salt
1 lg Egg
1 ts Cornstarch for thickening
1 ts Thin soy sauce
2 c Oil for deep frying
1 lb Chicken parts

INSTRUCTIONS

1. Skin and bone chicken. Cut intl 1 1/2" cubes. 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenne style. 4. Drain pineapple, saving the juice. 5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. 6. Heat oil to 350 degrees in a small saucepan. 7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. 8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. 9. Add celery, chicken and pineapple. Cook for 1 minute over high heat. 10. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. SOURCE: Chopsticks, Clever, and Wok. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Bow Luo Gai (Pineapple Chicken)

2 1/2 tb Flour
1/2 tb Catsup
2 ts Cold water for thickening
3 tb Cornstarch
 Dash of pepper
1 cn 8-oz. chunk style pineapple
1 Stalk celery
1 tb Rice vinegar
1 1/4 tb Sugar
1 Thin slice ginger, chopped
 BATTER
1/2 ts Sugar
1 tb Water
1/2 c Water
 MARINADE
 Dash of salt
1/2 ts Salt
1 lg Egg
1 ts Cornstarch for thickening
1 ts Thin soy sauce
2 c Oil for deep frying
1 lb Chicken parts

1. Skin and bone chicken.  Cut intl 1 1/2" cubes.    2. Sprinkle chicken with each of the ingredients listed under "marinade,"  mix well and marinate for 1/2 hour.    3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into  strips, juilenne style.    4. Drain pineapple, saving the juice.    5. Prepare batter by beating the egg, adding the water, flour and  cornstarch.  Mix thoroughly.    6. Heat oil to 350 degrees in a small saucepan.    7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10  minutes.  Remove and drain off excess oil.    8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash  of salt.  Bring to a boil.    9. Add celery, chicken and pineapple.  Cook for 1 minute over high heat.    10. Add thickening made by combining cornstarch and cold water. Cook for 1  minute and serve.    SOURCE: Chopsticks, Clever, and Wok.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (283g)
Recipe Makes: 4 Servings

Calories: 715
Calories from Fat: 529 (74%)

Amt Per Serving		% DV

	Total Fat 58.7g	78 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 34g
Cholesterol 137.9mg		42 %
Sodium 277.8mg		10 %
Potassium 307.7mg		8 %
Total Carbohydrate 23.6g		7 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 23g
Protein 23.6g		34 %
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Calories per serving: 715

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