Pineapple chicken (bow luo gai)

Yield: 4 Servings

Measure Ingredient
1 pounds Chicken parts
1 \N Stalk celery
1 can 8-oz. chunk style pineapple
½ cup Water
½ tablespoon Catsup
1 tablespoon Rice vinegar
1¼ tablespoon Sugar
\N \N Dash of salt
1 teaspoon Cornstarch for thickening
2 teaspoons Cold water for thickening
2 cups Oil for deep frying
½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon Thin soy sauce
\N \N Dash of pepper
1 \N Thin slice ginger, chopped
1 large Egg
1 tablespoon Water
2½ tablespoon Flour
3 tablespoons Cornstarch



1. Skin and bone chicken. Cut into 1½" cubes.

2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for ½ hour.

3. Cut celery into 1 ½" 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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