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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.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 171 (63%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 86.2mg||27 %|
|Sodium 677.7mg||23 %|
|Potassium 248.9mg||7 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.3g|
|Protein 22.3g||32 %|
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Calories per serving: 271
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