-------------------------MIXTURE A-------------------------
4 tb Light soy sauce
1 tb Dark soy sauce
1 tb Sake or Chinese rice wine
1 Onion, cut into 1/2-inch
-cubes
3 sl Canned pineapple, cut into
-1/2-inch cubes
2/3 c Juice from the pineapple can
2 1/2 c Water
1 tb Cornstarch dissolved in 2
-Tablespoons water)
1 tb Sasame oil
Chinese parsley for garnish
3 tb Salad oil
3 c Oil for deep-frying
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.
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.
Heat 3 tablespoons fresh salad oil in the wok
and sute 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.
Remove the chicken when the liquid is reduced to
1 cup. Add the pineapple chunls top the liquid and
cook over very low heat for 15 minutes.
Meanwhile, cut the chicken into 2-inch pieces,
leaving the bone attached. Arrange them on a platter.
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.
[Fu Pei Mei's Chinese Cooking; Japan; ISBN:
4-07-974788-8]
