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home > recipes > meat > bo lo shao ji
from Marshfield, USA Bo Lo Shao Ji (Chicken with Pineapple) 1 Whole chicken(about 2 pounds) 4 tablespoons Light soy sauce 1 tablespoon Dark soy sauce 1 tablespoon Sake or Chinese rice wine 1 Onion, cut into 1/2-inch cubes 3 slices Canned pineapple, cut into 1/2-inch cubes 2/3 cups Juice from the pineapple can 2 1/2 cups Water 1 tablespoon Cornstarch dissolved in 2Tablespoons water) 1 tablespoon Sasame oil Chinese parsley for garnish 3 tablespoons Salad oil 3 cups 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. Come visit the Online Recipe Community: http://www.recipeway.com

Bo Lo Shao Ji


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ethnicity: chinese
recipes for meat
recipes by webmaster
Email Address:
(posted March 13, 2000)

from Marshfield, USA

Bo Lo Shao Ji (
Chicken with Pineapple)

1 Whole
chicken(about 2 pounds)
4 tablespoons
Light soy sauce
1 tablespoon Dark
soy
sauce
1 tablespoon
Sake or Chinese rice wine
1
Onion, cut into 1/2-inch cubes
3 slices Canned
pineapple, cut into 1/2-inch cubes
2/3 cups Juice from the
pineapple can
2 1/2 cups Water
1 tablespoon
Cornstarch dissolved in 2Tablespoons water)
1 tablespoon Sasame oil
Chinese
parsley for garnish
3 tablespoons Salad oil
3 cups 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.

Come visit the Online Recipe Community:
http://www.recipeway.com



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