• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Deep-Fried Steamed Chicken W/pineapple

  • Recipe Submitted by on

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


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.

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