Bow Luo Gai (Pineapple Chicken)

Recipe Ingredients

1 lb	454g / 16oz	Chicken parts
1		Celery
1		-- ¥
1		Style pineapple
1/2 cup	118ml	Water
1/2 tablespoon	7.5ml	Catsup
1 tablespoon	15ml	Rice vinegar
1 1/4 tablespoons	18ml	Sugar
1		Salt
1 teaspoon	5ml	Cornstarch for thickening
2 teaspoons	10ml	Cold water for thickening
2 cups	474ml	Oil for deep frying
		Marinade
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Thin soy sauce
1		Pepper
1		Ginger - chopped
		Batter
1		Egg (large)
1 tablespoon	15ml	Water
2 1/2 tablespoons	37ml	Flour
3 tablespoons	45ml	Cornstarch

Recipe Instructions

1. Skin and bone chicken. Cut in to 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, julienne 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.

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