Bo Lo Shao Ji (Chicken With Pineapple) Recipe - Cooking Index
Bo Lo Shao Ji (Chicken With Pineapple) Recipe - Cooking Index
| 1 | Chicken - (about 2 pounds) | |
| Mixture A | ||
| 4 tablespoons | 60ml | Light soy sauce |
| 1 tablespoon | 15ml | Dark soy sauce |
| 1 tablespoon | 15ml | Sake or Chinese rice wine |
| 1 | Onion - cut into 1/2-inch | |
| 3 | Canned pineapple - cut into | |
| Cubes | ||
| 2/3 cup | 157ml | Juice from the pineapple can |
| 2 1/2 cups | 592ml | Water |
| 1 tablespoon | 15ml | Cornstarch dissolved in 2 - tablespoons water) |
| 1 tablespoon | 15ml | Sesame oil |
| Chinese parsley for garnish | ||
| 3 tablespoons | 45ml | Salad oil |
| 3 cups | 711ml | Oil for deep-frying |
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 saute 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 chunks 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 little 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]
Source:
The Sacramento Bee 8/20/97
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.