Side Pannel
Deep-Fried Steamed Chicken W/pineapple
Deep-Fried Steamed Chicken W/pineapple
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Spring chicken
- Oil for deep-frying
- 3 sl Fresh ginger root
- 1 Leek stalk
- 3 tb Soy sauce
- 1 tb Sherry
- 1/2 ts Salt
- 1 ts Sugar
- 1/2 c Chicken liquids
- 1/2 c Pineapple juice
- 1 c Canned pineapple chunks
- 1 tb Cornstarch
- 3 tb 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.
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.
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