Recipes from China :: Chinese Main Dish Poultry
1 (3 pound) broiler-fryer chicken
1/2 c. cornstarch
1 c. canola (or other vegetable) oil
2 tsp. grated, pared fresh ginger root
1 clove garlic, crushed
1 (20 ounce) can pineapple chunks, drained
1 red or green bell pepper, seeded and
cut into thin slices
1 1/2 (one and one-half) c. water
2 tsp. cornstarch
1 1/2 Tbsp. honey
1 Tbsp. instant chicken bouillon granules
1 tsp. sesame oil
4 scallions, cut into thin slices
Remove giblets from chicken. Rinse chicken and cut into serving-size pieces. Coat chicken pieces with 1/2 c. cornstarch.
Heat oil in wok over high heat until it reaches 375 degrees fahrenheit. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden and completely cooked. about 5 mins. Drain on absorbent paper. Repeat with remaining chicken.
Pour all but 2 Tbsp. of the oil out of wok. Stir fry ginger and garlic in the oil over med. heat 1 minute. Add drained pineapple and the sliced pepper to ginger mixture. Stir fry over high heat 2 mins. Remove from wok.
Mix water and remaining 2 tsp. cornstarch. Blend in honey, bouillon and sesame oil. Pour mixture into wok. Cook and stir over high heat until mixture boils and thickens. Return chicken and pineapple-pepper mixture to wok. Cook and stir over high heat until hot throughout. Add scallions. Cook and stir 1 minute longer.
Makes 4 servings.
