Serves: 6
Total Calories: 98
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, _Steaming.
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried And Steamed Chicken With Pineapple recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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