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Ingredientes
- 1 x Spring chicken Oil for deep-frying
- 3 slc Fresh ginger root
- 1 x Leek stalk
- 3 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/2 c. Chicken liquids
- 1/2 c. Pineapple juice
- 1 c. Canned pineapple chunks
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
Direcciones
- 1. Wipe chicken with a damp cloth; dry well with paper toweling or possibly hang in a cold, airy place 1 to 2 hrs.
- 2. Heat oil. Gently lower in bird, using a wire basket or possibly large colander.
- Deep-fry, turning and basting, till golden brown. Drain on paper toweling.
- 3. Transfer chicken to a deep heatproof bowl. Slice ginger root; cut leek in 1-inch sections, and add in. Combine soy sauce, sherry, salt and sugar and pour over chicken.
- 4. Steam till done (about 30 min). See "How-to Section".
- 5. Transfer chicken to a cutting board and let cold slightly. Then bone, but don't skin; cut in 2-inch squares. Arrange skin-side up on a hot serving platter.
- 6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its juice to the pan. Heat slowly. Add in pineapple chunks and heat.
- 7. Meanwhile blend cornstarch and cool water to a paste; then stir in to thicken. Pour sauce over chicken and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 97 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 971mg | 40% |
| Potassium 160mg | 5% |
| Total Carbs 22.8g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 15.8g | 11% |
| Protein 1.28g | 2% |
