Chicken With Celery And Pineapple Sauce
|Chicken||2 1⁄2 Pound|
|Soy sauce||1 Tablespoon|
|Finely chopped ginger||1⁄2 Teaspoon|
|Syrup||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs)|
Place the chicken in a large saucepan and cover with water.
Bring to the boil then simmer until tender.
Drain and allow cooling.
Cut the celery into diagonal slices and pineapple rings into wedges.
In a saucepan, mix together the corn flour (cornstarch), soy sauce and ginger with 4 tablespoons water, pineapple syrup and sugar.
Bring to the boil, stirring constantly, stir in the vinegar and cook for 2 minutes.
Remove from the heat and add celery and pineapple wedges.
Season to taste.
Disjoint the cooled chicken and cut each joint in half to make 8 pieces.
Beat the egg with the salt and pepper.
Dip the chicken pieces in egg and then in cornflour (cornstarch).
Deep fry the chicken in hot oil until golden.
Arrange the chicken on a serving dish.
Reheat the sauce and pour it over the chicken pieces.