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
It is possible to trace the history of meal recipes back into the far past, in truth as far as pharonic Egypt, and potentially, even further back. Having said that, sadly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also informs us how the ancient Romans made use of many spices, including a few that will be familiar to modern cooks for example basil, mint and parsley. During the following few hundred years, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. By the time we get to the 1900s, cooking publications are increasing in popularity as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chinese Pineapple Chicken (Bow Luo Gai) recipe.
