Honeyed Chicken & Pineapple
Honeyed Chicken & Pineapple (China)
1 (3 pound) broiler-fryer chicken
1/2 cup cornstarch
1 cup vegetable oil
2 tpss grated, pared fresh ginger root
1 clove garlic, crushed
1 (20 ounce) can pineapple chunks, drained
1 red or green bell pepper, seeded &
cut into thin slices
1 1/2 cups water
2 tpss cornstarch
1 1/2 tablespoon honey
1 tablespoon instant chicken bouillon granules
1 tps sesame oil
4 scallions, cut into thin slices
Remove giblets from chicken
Rinse chicken & cut into serving-size pieces
Coat chicken pieces with 1/2 cup cornstarch
Heat oil in wok over high heat until it reaches 375 deg F
Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time)
Cook until golden & completely cooked
about 5 min
Drain on absorbent paper
Repeat with remaining chicken
Pour all but 2 Tbspof the oil out of wok
Stir fry ginger & garlic in the oil over medium heat 1 minute
Add drained pineapple & the sliced pepper to ginger mixture
Stir fry over high heat 2 min
Remove from wok
Mix water & remaining 2 tpss cornstarch
Blend in honey, bouillon & sesame oil
Pour mixture into wok
Cook & stir over high heat until mixture boils & thickens
Return chicken & pineapple-pepper mixture to wok
Cook & stir over high heat until hot throughout
Add scallions
Cook & stir 1 minute longer
Makes 4 servings
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