Ingredients
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
Chinese Pineapple Chicken (Bow Luo Gai) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
Written cooking instructions as a concept can be traced back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these early records were just very simple hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is served today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the period. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a result cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. When we get to the 1900s, recipe books are in high demand, as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Chinese Pineapple Chicken (Bow Luo Gai) recipe.
