Stewed Chicken with Pineapple Sauce

Name: Stewed Chicken with Pineapple Sauce (Po lo shao lun chi)
Cuisine: Chinese
Ingredients: 5 cups oil; ½ cup onion (diced); 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); ½ cup pineapple juice; 1 tablespoon cold water; 5 parsley leaves; 1 teaspoon sesame oil; 5 tablespoons soy sauce; 2-½ cup cold water; ⅔ cup pineapple (diced); 1 tablespoon wine; 1 whole chicken (about 2-½ pounds)

Po lo shao lun chi

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole chicken (about 2-½ pounds)
1 tablespoon wine

Asia
Taiwan
Kiangsu
Stew
Main course

Method

Clean the chicken. Soak with soy sauce and wine for about half an hour. Deep fry in the hot oil, until it becomes golden brown.
Remove the chicken and drain off oil from frying pan. Put back only 3 tablespoons oil in pan and stir-fry the onion. Add the remaining soaked sauce and pineapple juice. Add the chicken, then add cold water, cover with lid. Stew at low