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Bo Lo Shao Ji (Chicken With Pineapple)

Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

1   Chicken - (about 2 pounds)
  Mixture A
4 tablespoons 60mlLight soy sauce
1 tablespoon 15mlDark soy sauce
1 tablespoon 15mlSake or Chinese rice wine
1   Onion - cut into 1/2-inch
3   Canned pineapple - cut into
2/3 cup 157mlJuice from the pineapple can
2 1/2 cups 592mlWater
1 tablespoon 15mlCornstarch dissolved in 2 - tablespoons water)
1 tablespoon 15mlSesame oil
  Chinese parsley for garnish
3 tablespoons 45mlSalad oil
3 cups 711mlOil for deep-frying

Recipe Instructions

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]

The Sacramento Bee 8/20/97


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