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Chicken With Pineapple (Bo-Lo-Shao-Ji)

Chicken With Pineapple (Bo-Lo-Shao-Ji)

Put a tropical spin on your dinners with this exotic pineapple chicken recipe.
Ingredient:
1 Whole chicken (about 2 pounds) 4 tbsp Light Soy Sauce 1 tbsp Dark Soy Sauce 1 tbsp Sake or Chinese Rice Wine 1 Onion (cut into 1/2-inch cubes) 3 each Slices, canned pineapple, cut into 1/2-inch cubes 2/3 cup Juice from the pineapple can 2 1/2 cup Water 1 tbsp Cornstarch Dissolved in 2 tbsp water) 1 tbsp Sesame Oil Chinese Parsley for Garnish 3 tbsp Salad Oil 3 cup Oil for Deep-Frying
Direction:
1. 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. 2. 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. 3. Heat 3 tablespoons of 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. 4. Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunks to the liquid and cook over very low heat for 15 minutes. 5. Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter. 6. If necessary, thicken the pineapple sauce with a litle dissolved cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:8 Servings

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