---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN WITH PINEAPPLE (BO-LO-SHAO-JI)
  Categories: Chinese, Chicken
       Yield: 8 servings
  
       1    Whole chicken
            -(about 2 pounds)
 
 -------------------------MIXTURE A-------------------------
       4 tb Light soy sauce
       1 tb Dark soy sauce
       1 tb Sake or Chinese rice wine
       1    Onion, cut into 1/2-inch
            -cubes
       3 sl Canned pineapple, cut into
            -1/2-inch cubes
     2/3 c  Juice from the pineapple can
   2 1/2 c  Water
       1 tb Cornstarch dissolved in 2
            -Tablespoons water)
       1 tb Sasame oil
            Chinese parsley for garnish
       3 tb Salad oil
       3 c  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.
   
         [Fu Pei Mei’s Chinese Cooking; Japan; ISBN:
   4-07-974788-8]
   
   Posted by Fred Peters.
  
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