1 whole chicken (about 2 pounds)
MIXTURE A
4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp 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 tbsp cornstarch dissolved in 2 tablespoo, ns water)
1 tbsp sasame oil
1 chinese parsley for garnish
3 tbsp salad oil
3 cup oil for deep-frying
Directions
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.
Servings: 8 servings
Bo Lo Shao Ji (Chicken With Pineapple) Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry
The History of Recipes
Historians have tracked the existance of recipes way back into ancient history, certainly as far back into history as the early Egyptians, and maybe even further. In practice though, sadly, these old records were just primitive hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves on a few more years we have a couple of recipe books dating from the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that is popular today, but instead accounts of the types of meals on the menues of the nobility of that time. By the arrival of the 20th century, recipe books were highly popular mostly due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Bo Lo Shao Ji (Chicken With Pineapple) recipe.
