Deep-fried steamed chicken w/pineapple

4 Servings

Ingredients

Quantity Ingredient
1 Spring chicken
Oil for deep-frying
3 slices Fresh ginger root
1 Leek stalk
3 tablespoons Soy sauce
1 tablespoon Sherry
½ teaspoon Salt
1 teaspoon Sugar
½ cup Chicken liquids
½ cup Pineapple juice
1 cup Canned pineapple chunks
1 tablespoon Cornstarch
3 tablespoons Water

Directions

1. Wipe chicken with a damp cloth; dry well with paper toweling or hang in a cool, airy place 1 to 2 hours.

2. Heat oil. Gently lower in bird, using a wire basket or large colander.

Deep-fry, turning and basting, until golden. Drain on paper toweling.

3. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek in 1-inch sections, and add. Combine soy sauce, sherry, salt and sugar and pour over chicken.

4. Steam until done (about 30 minutes). See "How-to Section".

5. Transfer chicken to a cutting board and let cool slightly. Then bone, but do not skin; cut in 2-inch squares. Arrange skin-side up on a warm serving platter.

6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its juice to the pan. Heat slowly. Add pineapple chunks and heat.

7. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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