Bow Luo Gai (Pineapple Chicken) Recipe

• 1 lb Chicken parts
• 1 stalk celery
• 1 can 8-ounce. chunk style pineapple
• 1/2 c. Water
• 1/2 Tbsp. Catsup
• 1 Tbsp. Rice vinegar
• 1 1/4 Tbsp. Sugar Dash of salt
• 1 tsp Cornstarch for thickening
• 2 tsp Cool water for thickening
• 2 c. Oil for deep frying
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Thin soy sauce Dash of pepper
• 1 x Thin slice ginger, minced
• 1 lrg Egg
• 1 Tbsp. Water
• 2 1/2 Tbsp. Flour
• 3 Tbsp. Cornstarch

1. 1.
2. Skin and bone chicken.
3. Cut intl 1 1/2" cubes.
4. 2.
5. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour.
6. 3.
7. Cut celery into 1 1/2" pcs; then, cut each piece lengthwise into strips, juilenne style.
8. 4.
9. Drain pineapple, saving the juice.
10. 5.
11. Prepare batter by beating the egg, adding the water, flour and cornstarch.
12. Mix thoroughly.
13. 6.
14. Heat oil to 350 degrees in a small saucepan.
15. 7.
16. Dip chicken in batter and drop into the warm oil.
17. Deep-fry for 10 min.
18. Remove and drain off excess oil.
19. 8.
20. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt.
21. Bring to a boil.
22. 9.
23. Add in celery, chicken and pineapple.
24. Cook for 1 minute over high heat.
25. 10.
26. Add in thickening made by combining cornstarch and cool water.
27. Cook for 1 minute and serve.

chicken, celery, chunk style pineapple, water, catsup, rice vinegar, sugar, cornstarch, water, salt, sugar, soy sauce, ginger, egg, water, flour, cornstarch

Taken from cookeatshare.com/recipes/bow-luo-gai-pineapple-chicken-89700 (may not work)