1 lb chicken parts
1 stalk celery
1 can 8-oz. chunk style pineapple
1/2 cup water
1/2 tbsp catsup
1 tbsp rice vinegar
1 1/4 tbsp sugar
1 dash of salt
1 tsp cornstarch for thickening
2 tsp cold water for thickening
2 cup oil for deep frying
MARINADE
1/2 tsp salt
1/2 tsp sugar
1 tsp thin soy sauce
1 dash of pepper
1 thin slice ginger, chopped
BATTER
1 large egg
1 tbsp water
2 1/2 tbsp flour
3 tbsp cornstarch
Directions
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.
Servings: 4 servings
Bow Luo Gai (Pineapple Chicken) Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry
The History of Recipes
It is possible to follow the history of `recipes` way back into history, at least as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these ancient recipes were just simple hieroglyphic recipes for preparing meals.
Later on, in The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans were skilled in the use of a good variety of spices and herbs, including some familiar names for example basil, mint and dill. For the decades that followed, the rich and powerful families of Europe competed with each other to offer the most exotic meals, and consequentially cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and writing down recipes of the day. By the time we get to the 20th century, cookery publications are in great demand, mostly due to better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Bow Luo Gai (Pineapple Chicken) recipe.
