Honeyed Chicken and Pineapple (China)
1 (3 pound) broiler-fryer chicken
1/2 cup cornstarch
1 cup vegetable oil
2 teaspoons 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 cups water
2 teaspoons cornstarch
1 1/2 tablespoon honey
1 tablespoon instant chicken bouillon granules
1 teaspoon 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 cup cornstarch.
Heat oil in wok over high heat until it reaches 375 degrees F. 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 minutes.
Drain on absorbent paper.
Repeat with remaining chicken.
Pour all but 2 tablespoons of the oil out of wok.
Stir fry ginger and garlic in the oil over medium heat 1 minute.
Add drained pineapple and the sliced pepper to ginger mixture.
Stir fry over high heat 2 minutes.
Remove from wok.
Mix water and remaining 2 teaspoons 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.
