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, .