Chicken With Celery And Pineapple Sauce Recipe
Ingredients
| Chicken | 2 1⁄2 Pound | |
| Celery stick | 2 | |
| Pineapple rings | 3 | |
| 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) | |
| Egg | 1 | |
| Cornstarch | 1⁄2 Cup (8 tbs) | |
| Cornstarch | 1⁄2 Cup (8 tbs) | |
| Oil | 2 Cup (32 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 1957 Calories from Fat 1409
% Daily Value*
Total Fat 159 g243.9%
Saturated Fat 27.5 g137.5%
Trans Fat 0 g
Cholesterol 265.5 mg88.5%
Sodium 568.6 mg23.7%
Total Carbohydrates 79 g26.4%
Dietary Fiber 0.87 g3.5%
Sugars 19.5 g
Protein 55 g109.6%
Vitamin A 11% Vitamin C 11.9%
Calcium 5.5% Iron 18.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
