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Title: Deep-Fried Steamed Chicken W/pineapple Categories: Poultry Yield: 4 Servings 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. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |