Free Recipe Stir-Fried Chicken and Pineapple #1
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Stir-Fried Chicken and Pineapple #1 Recipe
1 (2-lb) chicken
1 tb Cornstarch
1 tb Soy sauce
1/2 ts Salt
2 ts Water
2 sm Onions
10 -(up to)
12 Water chestnuts
1 Celery stalk
4 sl Canned pineapple
2 tb Oil
1/4 ts Salt
2 tb Oil
4 tb Pineapple juice
Stir-Fried Chicken and Pineapple #1 Preparation
1. Skin and bone chicken; then slice. Combine cornstarch, soy sauce, salt and water. Add to chicken and toss to coat. Let stand 10 minutes, turning occasionally. 2. Slice onions and water chestnuts. Cut celery diagonally in 1/2-inch sections. Cut each pineapple slice in 6 chunks. 3. Heat oil. Add remaining salt, then onions and stir-fry until translucent. Add celery and water chestnuts; stir-fry to soften celery (1 to 2 minutes more). Remove vegetables from pan. 4. Heat remaining oil. Add chicken and stir-fry until it begins to brown (2 to 3 minutes). 5. Return vegetables; stir-fry to reheat and blend flavors (1 to 2 minutes more). 6. Add pineapple chunks and juice, stir-frying only to heat through. Serve at once. VARIATION: For the onions, water chestnuts and celery, substitute 6 dried black mushrooms (soaked), 3/4 cup Chinese cabbage stems and 1/2 cup bamboo shoots-all of them sliced. Add as in step 3, but stir-fry 1 minute; then add 1/4 cup stock and cook, covered, 2 minutes more. Remove vegetables and liquids from pan; pick up step 4. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Cooking Temperature:
Recipe Serves: 8
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